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
Panna cotta
Plums
Utensils
4 ramekins (each approx. 1 ½ dl), rinsed with cold water
How it's done
Panna cotta
Place the cream, sugar and cinnamon in a pan, bring to the boil while stirring. Turn down the heat, reduce to 400 ml. Remove the pan from the heat, cover and leave to stand for approx. 5 mins. Stir the gelatine into the hot cream. Pour the mixture through a sieve into a measuring cup, pour into the prepared ramekins, leave to cool. Cover and leave to set in the fridge for approx. 3 hrs.
Plums
Place the port, sugar and star anise in a small pan, bring to the boil, reduce by half. Add the plums, simmer (uncovered) for approx. 5 mins. until just soft. Remove the pan from the heat, take out the star anise, allow the plums to cool in the syrup.
To serve
Carefully loosen the panna cotta from the edges of the ramekins using the tip of a knife. Briefly dip the ramekins in hot water, turn out the panna cotta onto plates, serve with the plums and port wine sauce.
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