Panna Cotta with Blueberry & Prune Compote & Cinnamon
Preparation
30
minutes
Servings
6
persons
Nutrition
500
calories
Ingredients
3 sheets of white gelatine1 vanilla pod
500 g whipping cream
70 g sugar
4 tbsp maple syrup
2 level tsp cornflour
200 ml blackcurrant juice
250 g blueberries
100 g Sunsweet prunes
1 pinch of cinnamon
80 g walnut kernels
Instructions
- Soak gelatine in cold water. Cut open the vanilla pod lengthwise, scrape out the pulp and simmer with the pod in the cream for about 15 minutes. Stir in 30 g sugar and 2 tbsp maple syrup, remove the vanilla pod. Squeeze excess water from the gelatine sheets and add them to the cream, stirring until dissolved. Pour the mixture into 6 small moulds or ramekins, rinsed cold, and chill in the fridge for at least 3 hours.
- Mix the cornflour with 2 tbsp cold juice to form a smooth paste, bring the remaining juice and the remaining maple syrup to the boil, stir in the cornflour paste and bring back to the boil. Wash the blueberries and im-mediately add to the juice, heat briefly and then remove from the heat and mix in the prunes. Leave to cool and add cinnamon to taste.
- Sprinkle the remaining sugar into a hot pan, wait for it to melt and cara-melise. Stir in the walnuts and then spread the mixture out on a baking tray lined with greaseproof paper to cool down. When cool, chop roughly.
- Dip the ramekins briefly in hot water to loosen the panna cotta before turning out onto a plate. Serve with the blueberry and prune compote and the caramelised walnuts.
Tip: Instead of blueberries, you could use redcurrants or cherries.
Recipe Categories
Desserts and Sweet Treats,
