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EARL GREY PANNACOTTA WITH PLUM COMPOTE


Ingredients

  • 4 - gelatine leaves
  • 410ml - Kerrymaid Single
  • 470ml - Kerrymaid Double or Kerrymaid Whipping
  • 130g - caster sugar
  • 2 - earl grey tea bags
  • 1kg - pitted plums
  • 250g - caster sugar

Method

  1. Soften the gelatine leaves in water. Gently heat the earl grey tea bags with the Kerrymaid Single and sugar in a saucepan, stirring to help dissolve the sugar
  2. Squeeze excess water out of the gelatine, then add to the pan and stir until completely melted. Remove the pan from the heat and leave the mixture to cool
  3. Whip the Kerrymaid Double until it forms soft peaks. Gently fold into the earl grey mixture, keeping as much of the whisked-in air as possible
  4. Divide the mixture among some tea cups or other small moulds and chill in the fridge to set.
  5. For the plum compote gently heat the pitted plums and sugar until they have melted down and made a jam like consistency, take off the heat and leave to cool.