Panna Cotta With Strawberries And Plums
This decadent Panna Cotta recipe combines the richness of heavy cream with the bright flavors of lemon zest and vanilla, resulting in a luxurious dessert that is both creamy and refreshing. A delightful harmony of flavors is further enhanced with the addition of fresh sliced plums and juicy strawberries, making each bite a delightful symphony of taste and texture. This elegant treat is perfect for impressing guests or simply treating yourself to a little indulgence.
— Constant Cookbook
Ingredients
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup confectioners’ sugar
- 5 lemon zest strips, each 3 inches long
- 1 vanilla bean, split in half lengthwise, or 3/4
- tsp. vanilla extract
- 3 3/4 tsp. unflavored gelatin
- 8 plums, about 1 1/2 lb. total, pitted and thinly
- sliced
- 1 pint strawberries, halved
Instructions
- In a saucepan over medium-high heat, combine the cream, 2/3 cup of the milk, the confectioners' sugar, lemon zest and vanilla bean, if using. Bring to a simmer, stirring often. Remove from the heat, cover and set aside for 10 minutes.
- Meanwhile, in a small bowl, combine the remaining 1/3 cup milk and the gelatin. Set aside to soften for about 10 minutes.
- Bring the cream mixture back to a simmer. Remove from the heat and whisk in the gelatin mixture until smooth. Strain through a fine-mesh sieve set over a large measuring pitcher. Stir in the vanilla extract, if using.
- Pour into six 6-oz. custard cups or ramekins. Cover and refrigerate until set, about 3 hours.
- To serve, run a small knife around the edge of each cup and unmold onto individual serving plates. Arrange the plum slices and strawberry halves around the molds. Serve immediately.
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