Delicious panna cottas with a delicate rose flavour, paired with some beautifully roasted Autumn plums.
- 8 fresh plums, washed
- Seeds of 1 vanilla pod (or 1 teaspoon vanilla essence)
- 2 cinnamon sticks
- 2 tablespoons caster sugar
- 350 ml natural yoghurt
- 200 ml double cream
- 300 ml full fat milk
- ½ cup caster sugar
- 1 tablespoon rose water
- 2 tablespoons lemon juice
- 1 vanilla pod (seeds only, or 1 teaspoon vanilla essence)
- 4 gelatine sheets
- Edible flowers (optional)
- 1 tablespoon pistachios (chopped into slivers)
- Submerge the gelatine sheets in a large bowl filled with cold water.
- Combine the cream, milk, caster sugar and the contents of the vanilla pod along with the pod in medium saucepan on medium heat. Once simmering and the sugar is dissolved, reduce the heat. Take the gelatine sheets out of the water and squeeze out any excess water, add to the saucepan and stir until they are dissolved. Remove from the heat, stir in the yogurt, lemon juice and the rose water. Taste the mixture and add a little more rose water if it’s needed to your taste.
- To allow the panna cotta to set on an angle, use a tea towel to support the 6 glasses tipped slightly on an angle. Pour the panna cotta into the glasses and cover with plastic wrap and place in the fridge overnight to set.
- Preheat the oven to 180 degrees; line a large baking tray with greaseproof paper. Slice the plums in to segments and place on the tray, sprinkle over with the caster sugar and vanilla pod contents, and stir to coat all sides of the plums. Tuck the cinnamon stick under the plums and place in the oven for 30-35 minutes until they are cooked through and thick syrup is left in the base of the tray. Set aside and allow to cool completely before serving.
- Serve the chilled panna cottas with a couple of the plum segments placed on the lower part of the panna cotta and a drizzle of the syrup. Sprinkle over the slivered pistachio nuts and edible flowers.
Makes: 6 glasses
Takes: 35 minutes (+ overnight chilling time)
Recipe & pics by Bonnie Coumbe | www.bonniecoumbe.com