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    Armagnac and prune panna cotta

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    Armagnac and prune panna cotta

    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

    • Preparation time: 20 minutes plus infusing and cooling
    • Cooking time: 10 minutes

    Makes: 6


    • 140 g light muscovado sugar
    • 5 tbsp Armagnac
    • 80 g ready-to-eat prunes
    • 4 gelatine sheets
    • 900 ml single cream
    • 1 cinnamon stick, broken in half


    1. Start with the prunes. Dissolve 70g sugar in 4 tbsp armagnac over a very gentle heat; add the prunes and set aside. The prunes can be chilled for up to 3 days, but be sure to serve them at room temperature
    2. To make the panna cotta, soak the gelatine in just enough cold water to cover. In a pan, warm the cream and the cinnamon stick over a medium heat; do not allow the mixture to boil. Stir in the soaked gelatine and set aside to infuse for 30 minutes.
    3. Remove the cinnamon stick and add 70g sugar. Return to the heat and warm through, stirring, until the sugar dissolves. Add 1 tbsp armagnac, divide between 6 moulds or cups of about 200ml capacity; chill for at least 3 hours (or up to 48 hours).
    4. Dip the outsides of the moulds briefly in hot water before turning out on serving plates. Sit the prunes alongside and spoon over some of their cooking syrup.

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