Flavour-packed plum and mint top smooth and silky panna cotta to create little pots of delight your guests will love
Tart, tangy fruit is the perfect partner to sweetened cream. This chilled Italian dessert is easy to make and can be prepared in advance
10 mins, plus freezing
- For the panna cotta
- 3x5g gelatine leaves
- 500ml buttermilk
- 250ml cream
- 80g caster sugar
- 1 tsp natural vanilla extract
- For the granita
- 115g caster sugar
- 500g plums, chopped, stones discarded
- 2 tbsp lemon juice
- 2 tbsp finely shredded mint
- Soak the gelatine leaves in cold water for 5 mins, or until soft.
- Remove from water and squeeze out excess liquid.
- Meanwhile, in a saucepan, bring the buttermilk, cream, sugar and vanilla to the boil.
- Remove from the heat and cool. Add gelatine and stir until dissolved.
- Strain then pour the panna cotta into six 125ml glasses. Refrigerate until set.
- For the granita, combine the caster sugar with 125ml water in a saucepan over low heat. Stir until dissolved.
- Bring to the boil, then simmer for 2-3 mins. Allow syrup to cool.
- Puree the plums and lemon juice until smooth. Sieve, then combine with 100ml of the syrup and 100ml of water.
- Pour into a deep tray and freeze. Every hour, remove the tray and fork into flakes. Continue until the granita is fluffy and frozen.
- Stir the shredded mint through the granita and layer it on top of each of the panna cottas. Serve immediately.
Original recipe from Harvest by Emilie Guelpa.