Save to your scrapbook
Plum & coconut panna cottas
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Sunflower oil, for greasing
5 plums, stoned and quartered, plus
extra for decoration
3 tbsp caster sugar
5 x sheets Costa Fine Leaf Gelatine
500ml single cream
75g icing sugar
50g desiccated coconut
1. Lightly grease 6 x 175ml pudding moulds or ramekins with oil and place them on a baking sheet. Place the plums into a small pan with the sugar and 2 tbsp cold water. Warm over a low heat and bring to a simmer, then cover and cook for 10 minutes until the sugar dissolves and the fruit is soft.
2. Meanwhile, place 2 sheets of gelatine into a bowl of cold water and leave to stand for 5 minutes. Remove the pan from the heat and strain through a sieve into a measuring jug, pushing the fruit through with the back of a spoon to release all the juice. You should have about 225ml liquid. Add enough boiling water to make it up to 275ml. Remove 6 tbsp of the syrup and set aside in a covered bowl.
3. Squeeze the excess water from the gelatine and add it to the hot syrup in the jug. Stir until the gelatine dissolves. Divide the syrup evenly between the prepared moulds then place in the fridge for 1 hour or until set.
4. To make the panna cotta, place the cream, icing sugar and coconut into a saucepan and warm over a low heat for 10 minutes, stirring often, until very hot but not boiling. Meanwhile, place the remaining gelatine into a bowl of cold water and leave to stand for 5 minutes.
5. Remove the pan from the heat. Squeeze the excess water from the gelatine and add it to the cream. Stir well until the gelatine has dissolved. Allow to cool completely before pouring over the plum jelly in each mould. Cover and return to the fridge for at least 2 hours or until set. Dip the moulds briefly into hot water then turn out onto plates. Drizzle over the reserved syrup before serving, scattered with some pieces of chopped plum.
Typical values per serving:
This recipe was first published in June 2014.