Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Fruit puree
Panna cotta
Serve
Utensils
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How it's done
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Fruit puree
Place the plums in a measuring cup along with all the other ingredients up to and including the lime juice, puree, pass through a sieve. Set aside 4 tbsp of the puree.
Panna cotta
Mix the cream and sugar in a pan, bring to the boil. Reduce the heat, simmer for approx. 5 mins. Remove the pan from the heat, stir the gelatine thoroughly into the hot liquid. Mix in the fruit puree, pour through a sieve into a measuring cup. Transfer the mixture to the prepared ramekins, leave to cool. Cover and leave to set in the fridge for approx. 4 hrs. or overnight.
Serve
Carefully slide the tip of a knife around the edges of the panna cotta. Briefly dip the ramekins in hot water and turn out the panna cotta onto plates. Combine the sherry with the reserved puree, spread on top of the panna cottas along with the plums and blackberries, scatter the flower petals on top.
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