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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
cups fresh plum puree (about 16 ripe sugarplums)
teaspoons unflavored gelatin
tablespoons cold water
cup heavy cream
cup granulated sugar
teaspoon pure vanilla extract
- 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