Goats Cheese Panna Cotta with Spiced Plums
Creamy Goats Cheese Panna Cotta laced with fragrant vanilla and topped with spiced caramelilsed plums! This is our idea of an exciting dessert that gets your tastebuds dancing and dinner party guests gushing. Easy to make in advance, then assemble on the day, this is a perfect dessert for a busy festive occasion.
Equipment
- 4 Martini Glasses
Ingredients
- 150 ml double cream heavy cream
- 150 ml full-fat milk
- 150 g soft goats cheese
- 50 g caster sugar
- 1.5 leaf gelatine sheets
- 1 teaspoon vanilla bean paste or one vanilla pod
Topping:
- 2 ripe plums quartered
- 1 tablespoon light brown sugar
- ½ teaspoon mixed spice
- 1 tsp butter unsalted
- 20 g toasted flaked almonds
Instructions
- Soak the leaf gelatine leafs in cold water for 5-10 minutes.
- In a small saucepan, heat double cream, milk and caster sugar stirring continuously, until the sugar dissolves. Carry on heating the mixture until just before simmering point, then take it off heat.
- Take the gelatine out of the water and squeeze out extra moisture. Add the sheets to the cream mixture and whisk until gelatine dissolves.
- Crumble the soft goats cheese into the cream mixture and whisk again until no lumps of cheese remain.
- Pour the mixture through a fine sieve into a jug.
- Pour the panna cotta mixture into 4 glasses and leave it to set at room temperature for 2 hours. Transfer to the fridge for another 4 hours.
- In the meantime, prepare the plums. Destone the plums by cutting them in half. Then cut each in half again, so you end up with each plum quartered. In a small bowl, mix the brown sugar and spices.
- Dip each plum quarter into the spiced sugar.
- Heat a non-stick frying pan on medium heat. Add the plums, one of the cut sides down to the pan and dry fry to caramelise the bottoms (it should take about 5 minutes per side). Once browned, flip them on the other side and cook for another 4-5 minutes. Add a knob of butter and let it melt, mixing it with the caramel.
- Take the pan off of the heat and let the plums cool down to room temperature.
- Arrange the plums on top of the panna cotta, brush them with a bit of the caramel that's left at the bottom of the pan and scatter the toasted flaked almonds on top. Garnish with a sprig of mint and serve.
Nutrition
Calories: 359kcalCarbohydrates: 30gProtein: 10gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 64mgSodium: 166mgPotassium: 215mgFiber: 1gSugar: 29gVitamin A: 1228IUVitamin C: 7mgCalcium: 135mgIron: 1mg
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