Plum and almond panna cotta
The combination of plums and almonds is always a winner. Here's a version that uses almonds to make a delicious panna cotta with a difference.
42 K 4/5 (3 reviews)
3 hours 25 min.
Easy
18 people
6 IngredientsLast modified on: October 20th 2019
For 18 people, you will need:
- 1
6 sheets gelatin - 2
450 ml liquid cream - 3
450 ml almond milk - 4
75 ml caster sugar - 5
30 ml Vanilla sugar - 6
Stewed plums
Change measures:
Times for this recipe
Preparation: 10 min.
Resting: 3 hours 10 min.
Cooking: 5 min.
All in all: 3 hours 25 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 min.
Put 6 sheets gelatin in cold water to soften.
Stage 2 - 2 min.
Put into a saucepan: 450 ml liquid cream, 450 ml almond milk, 75 ml caster sugar and 30 ml Vanilla sugar.
Stage 3 - 5 min.
Put on low heat and heat to 140°F (60°C) maximum – do not let it boil.
Stage 4 - 2 min.
Turn off the heat and add the softened and drained gelatin.
Mix until completely dissolved.
Mix until completely dissolved.
Stage 5 - 10 min.
Stand the saucepan in cold water to help it cool more rapidly.
Stage 6 - 3 hours
When the mixture is cold, divide out into small glasses or ramekins.
Refrigerate for at least 3 hours.
Refrigerate for at least 3 hours.
Stage 7
Prepare Stewed plums, if not already done.
Stage 8 - 5 min.
Top the panna cotta with the stewed plums.
If you like, decorate each dish with a small sprig of mint just before serving.
If you like, decorate each dish with a small sprig of mint just before serving.
Remarks
This recipe also works well with apricots and almonds. The general idea is to balance the soft sweetness of the almonds with a slightly tart fruit.
You can also make the panna cotta without cream, just using more almond milk instead, but do note that the texture will be quite different and not as, well, creamy.
You can also make the panna cotta without cream, just using more almond milk instead, but do note that the texture will be quite different and not as, well, creamy.
Keeping: A day or two in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 4,530 RDI=430 % | 140 RDI=20 % | 19,410 RDI=970 % | 81,250 RDI: 970 % |
| Per 100 g | 8 RDI=3 % | 310 RDI=30 % | 9 RDI=1 % | 1,320 RDI=70 % | 5,540 RDI: 70 % |
| Per person | 6 RDI=3 % | 250 RDI=20 % | 7 RDI=1 % | 1,080 RDI=50 % | 4,510 RDI: 50 % |
How much will it cost?
- For 18 people : 6.35 €
- Per person : 0.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Crusty cockle tart, Apple custard tart, Like Bounty, Creamy cauliflower with smoked salmon, Mousse with two chocolates, ... See them all 165
Stewed plums
You can get more informations, or check-out other recipes which use it, for example:
Almond milk
Like these other recipes: Blackberry and almond fondant tart, ... See them all 1
Caster sugar
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