Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 ml cream
- 5 sheets gelatin
- 0.5 ½ vanilla pod (s), including the pulp
- 1 teaspoon cinnamon
- 5 teaspoons sugar
- 4 plum (s)
- 2 tablespoon sugar, brown
- 80 ml Gallo Family Vineyards Cabernet Sauvignon
Print Recipe
Pin Recipe Instructions
- 1. Scrape the pulp out of the vanilla pod with a sharp knife and soak the gelatine in cold water.
- 2. Put the cream in a saucepan with sugar, vanilla and cinnamon and heat it up.
- 3. Squeeze out the gelatine and stir in - the cream should not boil!
- 4. Pour the whole thing into two small glasses and place in the refrigerator for at least two hours.
- 5. In the meantime, core and quarter the plums. Put the fruits in a saucepan with two tablespoons of brown sugar and the Cabernet Sauvignon, simmer for 10 minutes and serve with the panna cotta.
- Tip: The panna cotta dissolves easily from the glasses if it is wiped very thinly with a neutral oil before filling.
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