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Author Notes: I came up with this idea when I had an excess of ripe, fresh sugar plums. I wanted something creamy but I have been making so much ice cream lately that I needed a change. I've never made panna cotta before but I have always loved it so now seemed as good a time as any to whip some up! —CalAvocado
- 1 1/2 cups fresh plum puree (about 16 ripe sugarplums)
- 2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup buttermilk
- Pit all the plums and puree them in the food processor for about 5-10 minutes. You want it to be as pureed as it can possibly get.
- Sprinkle gelatin over the cold water in a small bowl and let absorb for a few minutes.
- Pour the puree through a fine mesh sieve to remove the thick bits of skin. Refrigerate until ready to use.
- Place the cream and sugar in a saucepan over medium heat, stir occasionally until it just begins to simmer.
- Heat the gelatin mixture for about 15 seconds in the microwave to melt it.
- When the cream has come to a simmer, whisk in the gelatin and vanilla until the mixture is smooth.
- Pour the cream mixture into a metal bowl set over an ice bath. Whisk gently until cool to the touch.
- Whisk in the buttermilk and the chilled plum puree.
- Pour into ramekins and chill until set, at least 4 hours, preferably overnight.
- When the panna cotta is set, unmold by running a thin knife dipped in hot water around the edge of the panna cotta and invert onto a plate. Garnish with fresh plum slices.
- This recipe was entered in the contest for Your Best Recipe for Plums