The dessert that we are going to share was part of the first dinner we held to thank people who helped us with the move. Although it was the first time we made it, it was surely a success - at least for us: who knows if our guests did not hate it?
So here it goes: panacotta with a plum sauce!
Ingredients:
-2 gelatine leaves
-400 ml of heavy cream
-50g of sugar plus a bit more
-vanilla essence
-4 plums
-white wine, preferably an aromatic one
Put the gelatine inside a bowl with a bit of cold water. It should soak for something like 10 minutes. Pour the cream into a small saucepan, whisk in the sugar and a few drops of vanilla essence and bring it slowly almost to the boil. Place the saucepan over a few ice cubes mixed with some cold water to cool the mixture a bit. Squeeze the gelatine leaves of any excess water and, in a clean bowl, gradually mix in a few teaspoons of the cream preparation. The idea is to completely dissolve the gelatine before mixing it in the saucepan. Pour the mixture into 4 ramekins, let them cool, cover with cling film and leave in the fridge for a few hours.
To prepare the sauce, bring the wine and a bit of sugar to the boil in a saucepan. Let most of the alcohol evaporate, but not all. Wash the plums, cut them into two halves, get rid of the stone, pat them dry, and place them in the saucepan. Bring the sauce to the boil again, turn off the heat, cover the pot and let the plums infuse the flavours. The skins of the plums will easily come off, discard them. Cool the sauce and put it in the fridge as well.
When ready to serve, run a sharp knife around the edge of the ramekins to facilitate the unmoulding. Place each ramekin in turn in a pan with hot water for a few seconds, turn it over the serving dish and sake vigorously. The panacotta should hopefully come out in one single piece... Decorate each dish with two plum halves, and pour over a bit of the sauce.
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