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
Nut brittle
Plums
Utensils
4 ramekins (each approx. 1 ½ dl), rinsed with cold water
How it's done
Panna cotta
Pour the cream into a pan along with all the other ingredients up to and including the sage, bring to the boil while stirring. Turn down the heat, reduce to 400 ml. Take the pan off the heat, remove the sage. 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.
Nut brittle
Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts and fleur de sel, mix, spread on a sheet of baking paper, leave to cool. Break the nut brittle into pieces.
Plums
Place the plums in a pan along with all the remaining ingredients, cover and simmer over a low heat for approx. 5 mins. until just soft.
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. Top with the plums and nut brittle.
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