Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups fresh plum puree (about 16 ripe sugarplums)
  • 2 teaspoons unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup buttermilk

Instruction

  • Pit all the plums and puree them in the food processor for about 5-10 minutes. You want it to be as pureed as it can possibly get.
  • Sprinkle gelatin over the cold water in a small bowl and let absorb for a few minutes.
  • Pour the puree through a fine mesh sieve to remove the thick bits of skin. Refrigerate until ready to use.
  • Place the cream and sugar in a saucepan over medium heat, stir occasionally until it just begins to simmer.
  • Heat the gelatin mixture for about 15 seconds in the microwave to melt it.
  • When the cream has come to a simmer, whisk in the gelatin and vanilla until the mixture is smooth.
  • Pour the cream mixture into a metal bowl set over an ice bath. Whisk gently until cool to the touch.
  • Whisk in the buttermilk and the chilled plum puree.
  • Pour into ramekins and chill until set, at least 4 hours, preferably overnight.
  • When the panna cotta is set, unmold by running a thin knife dipped in hot water around the edge of the panna cotta and invert onto a plate. Garnish with fresh plum slices.