Nectarine Panna Cotta with Roasted Plums
User Reviews
5
Nectarine Panna Cotta with Roasted Plums
Description
The Nectarine Panna Cotta with Roasted Plums features a creamy base made from full-fat coconut milk blended with pureed white nectarines sweetened with honey and infused with vanilla bean powder. Gelatin acts as the setting agent, resulting in a silky, tender panna cotta once chilled. The accompanying roasted plums bring a warm, caramelized sweetness enhanced with maple sugar, complementing the subtle fruitiness of the nectarine-infused cream. The panna cotta is poured into individual ramekins and refrigerated for several hours until firm.
The texture of the dessert balances the smooth, delicate custard with the slightly soft but textured roasted plums, providing a contrast in both flavor and mouthfeel. The combination of tropical coconut milk, stone fruit, and warming maple sugar showcases a thoughtful layering of flavors.
This dessert is best served chilled and can be plated by spooning a portion of the roasted plums alongside or on top of the panna cotta. It fits well as a refined conclusion to a special meal or a seasonal fruit-focused dinner.
Ingredients
- 13.5 oz coconut milk full fat
- 3 white nectarines peeled and sliced
- 3 tbsp honey white
- 1/2 tsp vanilla bean powder
- 2 tsp gelatin grass-fed
- 2 tbsp water
- 3 plum
- 2 tbsp maple sugar
Instructions
- Place the water in a small dish. Sprinkle the gelatin on top and allow it to bloom for 5 minutes.
- Add the nectarines to a food processor and pulse until pureed. Strain the puree through a fine mesh sieve to remove any lumps.
- In a small saucepan over medium heat, add the coconut milk, nectarine puree and honey. Stir until simmering and the honey has dissolved. Reduce the heat to low, add the vanilla and bloomed gelatin and whisk for several minutes, until all the gelatin has dissolved.
- Pour the panna cotta into four 6oz ramekins and place in the refrigerator for at least 4 hours.
- While the panna cotta is chilling, roast the plums. Preheat the oven to 375 degrees fahrenheit.
- Slice the plums in quarters, then halves again (eight pieces per plum).
- Place the plums on a small, rimmed baking sheet and sprinkle with the maple sugar. Cook for 30-40 minutes. Remove from the oven and let cool.
- Once cool, place the plums and juice in a glass storage container (I use this one) and refrigerate.
- Once the panna cotta has set, serve with several roasted plum slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 18g | 90% |
| Sodium | 18mg | 1% |
| Potassium | 522mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 525IU | 11% |
| Vitamin C | 11.4mg | 13% |
| Calcium | 33mg | 3% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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