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Recipe for :

Vanilla Panacotta with Poached Plums

Andy LynesThis recipe comes from Andy Lynes -

Andy Lynes is a Glenfiddich Award nominated freelance writer specialising in food, drink and travel. He is a regular contributor to BBC's olive magazine and writes a weekly column and occasional travel articles for the Independent on Sunday Compact Traveller supplement.

If you would like to know more about Andy take a look at his web site <click here>


For the panacotta:
600mls double cream
50gs caster sugar
Vanilla pod
1 packet gelatine
3 tablespoons of milk

For the plums:
4 plums, halved and de stoned
90mls of port
75g sugar
1 cinnimon stick


For the panacotta:

  • Heat the cream with the sugar and vanilla pod until it boils.
  • Dissolve the gelatine in the milk and add to the cream.
  • Pour into moulds and refridgerate until set.

For the plums:

  • Put the plums in a pan with the remaining ingredients, bring to the boil, then simmer
    until the fruit is tender.
  • Remove the plums, then reduce the liquid to a coating consistency.
  • Serve the puddings with 4 plum halves and some of the syrup poured around.

Serves 4

Andy Lynes