Vanilla Panna Cotta with Prunes Stewed in Armagnac
This is a great dinner party dessert that is made in advance and easy to serve
(Serves 6)
Ingredients
Stewed prunes
- 18 prunes (dried), 180g granulated or caster sugar
- 100ml water
- 1 X 35ml measure of Armagnac (or spirit of your choice)
Vanilla panna cotta ("set cream")
- 700 ml double cream
- 100 ml milk
- 110 g granulated or caster sugar
- 3/4 tablespoon (three quarters) gelatin powder
- 1 vanilla pod, split and scraped
- icing sugar (to bake vanilla pod)
Method
Stewed prunes
Mix ingredients together, bring to the boil in a pan and simmer for 15 minutes. Refrigerate for at least 1 hour.
Vanilla panna cotta ("set cream")
Bring milk and cream to the boil with the sugar and the scraped vanilla pod.
When the mixture boils add gelatine powder and mix together well.
Simmer for 2 minutes.
Leave to cool in the pan for 1 hour to infuse the vanilla.
Pass through a fine sieve (keep the vanilla pod - see below)
Divide panna cotta cream equally into 6 glasses of your choice and place in the fridge for at least 2 hours.
Cut the left over vanilla pod into 6 long fine strips and bake in oven with a liberal dusting of icing sugar on 175°C Celsius for 30 minutes. This creates a great added texture to your dessert which looks good and is edible too.
To Serve
When you are ready to serve your dessert, remove set panna cotta from the fridge. Place 3 prunes on top with some of the Armagnac syrup. Place dried vanilla pod into the cream and serve.