Prune pannacotta

Ingredients

  • 500 g of whole liquid cream
  • 40 g of organic coconut sugar from Ibo!
  • 2 tablespoon(s) of vanilla sugar
  • 3 leaves of gelatin
  • 200 g pitted prunes
  • 4 small cranberries
  • raspberry coulis

Preparation

  1. Bring the cream, 40 g of sugar and the vanilla sugar to a simmer.

  2. Add three leaves of gelatin previously soaked and drained. Mix everything together.

  3. Pour everything into shallow, well-rounded cups/small bowls, previously rinsed with cold water. Let cool and refrigerate for 4 hours.

  4. Cut the prunes in half to form slices.

  5. Unmold the panna cotta onto a small plate. Place a slice of prune in the center of each panna cotta and a dried cranberry in the middle to represent the iris and pupil.

  6. Pour the raspberry coulis around the “eyes” to represent blood and serve.

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