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The ITALIAN JOB ITALIAN RECIPES BY CATHERINE FULVIO ,Pannacotta with Plum and Berry Compote, I Love Cooking Ireland
Panna Cotta with Plum and Berry Compote
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Panna Cotta with Plum and Berry Compote. Check out our Chef Recipe Series with Catherine Fulvio “The Italian Job” . Catch up on the rest of the series, just simply subscribe to our YouTube channel here.

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20 MIN
SERVE
6
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The ITALIAN JOB ITALIAN RECIPES BY CATHERINE FULVIO ,Pannacotta with Plum and Berry Compote, I Love Cooking Ireland
Panna Cotta with Plum and Berry Compote
Chef
Intermed..
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SHARE &COMMENT

Introduction

Panna Cotta with Plum and Berry Compote. Check out our Chef Recipe Series with Catherine Fulvio “The Italian Job” . Catch up on the rest of the series, just simply subscribe to our YouTube channel here.

Ingredients

    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

Method

  • 1. To prepare the panna cotta, firstly soak the gelatine leaves in about 150ml cold water. This will soften them.
  • 2. 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.
  • 3. Remove the saucepan from the heat.
  • 4. Squeeze the excess water from the gelatine and transfer it to the hot cream. Whisk well to dissolve all the gelatine.
  • 5. Add the yoghurt and whisk until smooth.
  • 6. Strain the mixture through a fine sieve into a jug and pour into 4 pretty glasses or ramekins.
  • 7. Cover with plastic wrap and chill for at least 4 hours or until set.
  • 8. 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.
  • 9. Remove the saucepan from the heat, check the flavour and leave to cool.
  • 10. 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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