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Vanilla panna cotta with spiced plum compote and an almond tuile Recipe

Method
  • 1For the panna cotta

    Soak the gelatine leaves in cold water until they are soft.

    Split the vanilla pod in half and scrape out the seeds.

    Place the milk, cream, sugar and vanilla in a saucepan. Bring to the boil and then add the softened gelatine leaves. Stir to dissolve the gelatine.

    Pour the liquid through a fine sieve into a jug and then into moulds.

    Chill in the fridge until set (at least 2 hours).

  • 2For the spiced plum compote

    Halve the plums and remove the stones. Cut the plums into wedges.

    In a saucepan, mix together the red wine and the sugar. Add the spices and bring to the boil. Add the plums and simmer for 20-30 until the plums are soft but not pureed.

    Remove from the heat and allow to cool.

  • 3For the almond tuiles

    Preheat the oven to 180 degrees.

    Melt the butter in a saucepan. Combine the icing sugar and flour. Add the melted butter and egg whites to the dry ingredients and and mix to a light batter. Gently fold in the flaked almonds.

    Line a baking tray with a silicon baking mat and spread tablespoons of batter onto the baking sheet. Place in the oven and cook for 5 minutes or until golden brown.

    Remove from the oven and, while the tuiles are still warm, cut into shapes of your choice. Set aide and leave to cool.

Chef's tip

«If using for a dinner party, make the panna cotta in the morning to ensure that it is well set.»

An Italian set cream dessert made with vanilla and served with a spiced plum compote and crisp almond tuiles.

Rate this recipe :

(50 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  0h

  • Difficulté  Easy

Ingredients for people

  • Double cream : 400 ml
  • Semi-skimmed milk : 400 ml
  • Caster sugar : 200 g
  • Gelatine leave(s) 2g : 4 whole
  • Vanilla pod(s) : 1 whole

  • For the sauce
  • Plum(s) : 3 whole
  • Caster sugar : 75 g
  • Red wine : 150 ml
  • Cinnamon stick(s) : 0.5 whole
  • Star anise : 1 whole
  • Clove(s) : 2 whole

    For the garnish(es)
  • Egg white(s) : 2 whole
  • Unsalted butter : 50 g
  • Plain flour : 50 g
  • Icing sugar : 75 g
  • Flaked almonds : 50 g
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