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.