Plum Panacotta

153 kcal

Energy value:

Fats - 9g

Proteins - 3g

Carbs - 16g

Calculation of portions:

Ingredients:

350 ml Cream 20%
15 g Gelatin
0.5 stack. Cane sugar
250 g Слива
Vanilla
100 g Клюква
70 ml Apple juice

Print Recipe

Thawed plums and cranberries are covered with cane sugar and left for half an hour. When they let the juice, bring them to a boil and cook for about 10-15 minutes, and then blend into a smooth mousse. Rub the mousse through a fine sieve to remove the skin particles. For panna cotta, take 200 g of mousse, set aside the rest for serving.

Soak the gelatin in the juice and leave for 15 minutes. Pour cream into a saucepan, add vanilla, bring almost to a boil and remove from the stove. Heat the juice, dissolve the swollen gelatin in it, without bringing it to a boil. Pour the gelatin dissolved in juice into a saucepan with cream, add plum mousse, stir thoroughly.

Pour the silicone molds with water and put them in the freezer — then it will be easier to remove the mousse. Pour the creamy mousse into molds, cool slightly on the table and refrigerate until solidified, preferably overnight. Remove the molds with the frozen mousse, dropping the bottom into boiling water for a few seconds and tip it onto a plate.