Save to your scrapbook
Armagnac and prune panna cotta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Panna cotta should bend and wobble to a worrying degree – only then will the texture will be silky and melting enough. Use ready-to-eat prunes here as they have been stoned already and don’t need pre-soaking
Typical values per serving:
This recipe was first published in Tue Dec 01 00:00:00 GMT 2009.