Vanilla panna cotta with pickled plum jelly
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Vanilla panna cotta with pickled plum jelly
A splash of prosecco vinegar gives plum jelly a lovely tanginess, which contrasts beautifully with the creaminess of this vanilla panna cotta
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
816Kcal
Fat
55gr
Saturates
34gr
Carbs
75gr
Sugars
75gr
Fibre
1gr
Protein
4gr
Salt
0.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the panna cotta
- 3 sheets of leaf gelatine
- 400ml double cream
- 150ml milk
- 120g caster sugar
- 1 vanilla pod, split and seeds scraped out
For the pickled plum jelly
- 150g caster sugar
- 1 tbsp prosecco vinegar (we used Mazzetti L’Originale)
- 4 plums, stoned and cut into thin slices
- 3 sheets of leaf gelatine
- 1 tbsp fresh thyme leaves
Step by step
- Put the gelatine for the panna cotta in a bowl of cold water and leave for 5 minutes until softened.
- Put the double cream, milk, sugar and seeds from the vanilla pod in a pan and heat gently until the sugar has dissolved and the mixture is just steaming, then remove from the heat. Squeeze out any excess water from the gelatine and add the leaves to the pan, stirring until it has melted. Divide the mixture among four glasses. To help set the panna cotta on an angle, you can sit the bases of the glasses in the holes of a muffin tin and angle them, securing them to the side with a bit of tape to hold them in place. Chill for around 4 hours, or until set.
- For the jelly, put the sugar in a pan with 300ml water. Heat gently until the sugar has dissolved, and then bring to a simmer. Simmer until it starts looking syrupy, then add the vinegar and plums. Continue to simmer for 4-5 minutes, until the plums are soft. Meanwhile, soak the gelatine leaves in cold water as before. Remove the plums from the heat, squeeze out any excess water from the gelatine and add to the pan, stirring until fully dissolved. Add the thyme leaves and set aside until completely cool.
- Once the panna cotta has set, remove from the fridge and divide the cooled jelly between the glasses. Cover and return to the fridge for another 3-4 hours to set.
