Summary

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

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Instructions

1. 1. Scrape the pulp out of the vanilla pod with a sharp knife and soak the gelatine in cold water.
2. 2. Put the cream in a saucepan with sugar, vanilla and cinnamon and heat it up.
3. 3. Squeeze out the gelatine and stir in - the cream should not boil!
4. 4. Pour the whole thing into two small glasses and place in the refrigerator for at least two hours.
5. 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.
6. Tip: The panna cotta dissolves easily from the glasses if it is wiped very thinly with a neutral oil before filling.