Vanilla Pannacotta With A Rich Vibrant Plum Compote…..
September 12, 2014
My wonderful wife Sue has spent many years researching the famous Italian dessert Pannacotta. If it's on the menu anywhere on our planet she will order it. So many different flavours, varying local ingredients, traditional methods and some not so traditional. Enjoy your favourite Sue! beautiful vanilla infused pannacotta.
- Prep: 1 hr
- Yields: 4 Generous
Soak the leaves of gelatine in a little cold water, if using powdered gelatine follow the packet instructions.
Combine the milk and cream in a bowl, then pour about a quarter of this mixture into a saucepan, add split vanilla pods and place over a gentle heat. Pour in the sugar, stir until dissolved and remove pan from the heat.
Squeeze out the soaked gelatine sheets, remove the vanilla pods from the milk, scrapping any seeds back into the mixture and add the gelatine sheets to the warmed milk, stirring until dissolved. Return the pan to a gentle heat if required.
Strain the liquid through a fine sieve into the remaining milk/cream mixture. Leave to cool, stirring occasionally.
When the pannacotta is just starting to set, ladle into suitable containers, dariole moulds for turning out or martini glasses or champagne saucers all make great ways of serving. Place in the fridge to set.
Rinse the plums, remove the stones and discard. Place in a sauce pan with little sugar and a dash of water and gently stew over a medium heat until softened. Pass through a fine sieve, pushing as much plum through as possible into a clean sauce pan, taste for sweetness and adjust. Warm over a low heat for 5-10 minutes, reducing the sauce to a thick consistency. Set aside to cool.
Once the pannacotta are set and ready to serve, pour over the cooled plum sauce and finish with a spring of freshly picked mint.