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My recipe
Cadmom Panna Cotta With Plum Coulis
PLUM COULIS
- 200 g ripe red plums
- 200 ml red wine
- Zest on half оrange
- 1 tsp ground cardamom
- 1-2 tsp sugar (to taste)
- Cut plums in half, remove stones and coarsely chop
- Cut the orange zest into thin strips (julienne)
- In a large saucepan place plums, orange zest, sugar and wine. Bring to a boil. Lower heat and simmer, stirring occasionally, until plums are very soft (about 15 minutes). Remove from heat, add cardamom, cover and cool to room temperature
- Puree plum mixture in a blender until smooth. Strain mixture through a fine sieve and set aside
PANNA COTTA
- 200 g soft frеsh cheese (fromage blanc, quark, cream cheese)
- 400 ml half and half cream
- 3-4 tbsp caster sugar (to taste)
- 1 tsp ground cardamom seeds
- 2,5-3 leaves gelatine (~5-6g)
- Leave the gelatine in the cold water to soak (about 3-4 minutes)
- In a small heavy bottom saucepan, heat the cream. Remove pan from the heat and add cardamom. Cover and let the flavor infuse for 20 minutes.
- Squeeze the extra water from the gelatine leaves, and place them in a large bowl. Warm the cream mixture again and pour through a fine sieve, over the gelatin. Whisk until melted. Set aside to cool.
- Meanwhile in another mixing bowl beat the fresh cheese and sugar until creamy and smooth. Whisk in the cooled, infused cream. Pass again through a fine sieve and fill individual serving glasses or small cups. Cover with plastic wrap and refrigerate at least 3 hours.
- Garnish each portion of panna cotta with the plum coulis
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