Plum and buttermilk panna cotta
Prep 20 mins
Cook 20 mins
Plums turn a simple buttermilk panna cotta into a showstopper summer dessert.
Fresh plum juice or plum slices (optional,) to serve
500g black plums
115g caster sugar
1½ gelatine leaves, softened in cold water
300ml thickened cream
120g caster sugar
1 tsp vanilla paste
3½ gelatine leaves
1. For plum jelly, heat plums, sugar and water in a saucepan over medium heat until plum starts to break down (about 10 minutes; don’t stir mixture). Strain through a fine sieve, shaking the sieve to pass the liquid though, until thick solids are left in the sieve. You should have 450ml liquid. Squeeze excess moisture from gelatine and add to hot syrup and stir gently until dissolved. Transfer to 8 ramekins and refrigerate until starting to set (2-3 hours).
2. For buttermilk panna cotta, heat cream, sugar and vanilla in a saucepan until simmering over medium heat. Add gelatine, stirring into buttermilk to dissolve, then set aside to cool. Gently spoon cool mixture on top of set plum jelly and refrigerate until set (5 hours, or overnight).
3. To serve, dip the panna cotta mould into boiling water and invert onto a plate. Serve as is, or you can spoon over a little extra plum juice, and add extra plum slices around.
Recipe by Lisa Featherby and image by Eatable.
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