Eggless Vanilla Panna Cotta with Plum Compote
by Tarla Dalal
Added to 3 cookbooks
This recipe has been viewed 9212 times
If there’s one dessert that can be described as absolute total fun, it is the panna cotta. A moulded Italian dessert, the perfect panna cotta wobbles on the plate and challenges you to grab a spoonful without it falling down!
Once inside your mouth, it’s nothing short of bliss. Made of milk and cream and flavoured with vanilla, it has a heavenly taste and indulgent mouth-feel.
You can use vanilla pods instead of essence to get a more elegant and pure flavour. The creaminess of the panna cotta is complemented beautifully by the fruity taste of plum compote, which lends a complex sweet, tangy and sour flavour.
You can achieve a similar experience with compote of any berry like strawberry, blueberry or mixed berries too. To remove the panna cotta from the mould, dip it in a bowl of hot water for five seconds making sure that no water enters the mould. The panna cotta will come out smoothly.
Enjoy this melt-in-the-mouth Eggless Vanilla Panna Cotta with Plum Compote and forget every worry in the world! Try other recipes like Pear in Lemon Jelly or Strawberry Jelly Pie Without Gelatin
- Combine the milk, fresh cream, sugar and veg gelatin powder in a deep non-stick pan, mix continuously using a whisk for 2 minutes and then cook on a medium flame for 4 minutes, while stirring occasionally.
- Switch off the flame, cool slightly, add the vanilla essence and mix well.
- Pour into 6 aluminium or silicon moulds.
- Refrigerate for atleast 45 minutes before serving.
- Just before serving, demould the panna cotta and serve it with plum compote.
- Serve immediately.
Nutrient values (Abbrv) per panna cotta
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