In this episode of “The Italian Job”, our Chef Recipe Series with Catherine Fulvio you will learn how to make delicious Panna Cotta with Plum and Berry Compote.
Holding true to her Italian roots Catherine Fulvio from will showcase a unique selection of Italian themed-recipe.
One of Catherine Fulvio’s favourite desserts is Panna Cotta which is a big hit at her Weekend Chef Cookery Class in Ballyknocken House & Cookery School. Make sure to check out the Autumn/Winter cookery class schedule.
Panna Cotta with Plum and Berry Compote
For the panna cotta:
- 2 gelatine leaves
- 180ml cream
- 60g caster sugar
- 1 tsp vanilla extract
- 250g natural yoghurt
For the plum and berry compote:
- 1 large orange, juice and zest
- 4 plums, de stoned and chopped
- 200g mixed berries
- 80g caster sugar
- 1 cinnamon stick
- 2 tbsp Cointreau or other orange liqueur
- Edible flowers, to decorate
- To prepare the panna cotta, firstly soak the gelatine leaves in about 150ml cold water. This will soften them.
- In the meantime, pour the cream, sugar and vanilla into a saucepan and warm the mixture to dissolve the sugar while stirring and bring it to just below boiling point.
- Remove the saucepan from the heat.
- Squeeze the excess water from the gelatine and transfer it to the hot cream. Whisk well to dissolve all the gelatine.
- Add the yoghurt and whisk until smooth.
- Strain the mixture through a fine sieve into a jug and pour into 4 pretty glasses or ramekins.
- Cover with plastic wrap and chill for at least 4 hours or until set.
- To make the compote, place all of the ingredients into a saucepan and bring to a boil.
- Reduce the heat and simmer for about 7 to 8 minutes until the plums and berries are softened and the sauce has thickened slightly.
- Remove the saucepan from the heat, check the flavour and leave to cool.
- To serve, the panna cotta should have a very slight “wobble”. Spoon some cold compote on top of each panna cotta dessert, decorate with edible flowers and serve.
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