Almond panna cotta with plum compote

For 6 people
  • 4 sheet white gelatine
  • 2 ( à 200 g) Cup of whipped cream
  • 125 g Sugar
  • 50 g ground almonds
  • 4 EL Almond liqueur
  • 750 g plums
  • 1 Cinnamon stick
  • 1 piece (s) untreated lemon peel
  • 2 star anise
  • 30 g Starch
  • 2 EL Almond flakes
  • 2 TL Icing sugar
30 minutes
Soak gelatine in cold water. Put the cream and 75 g sugar in a saucepan and bring to the boil. Add the almonds and cook for about 5 minutes while stirring. Remove from heat and let cool down a little for about 10 minutes. Dissolve gelatine in it. Stir in the almond liqueur. Pour the cream into 6 small molds (100 ml each) and refrigerate for at least 2 hours. Clean, wash and halve the plums, pitting the plums. If necessary, cut the halves smaller. Put the plums and 1/8 liter of water in a saucepan. Add 50 g sugar, cinnamon stick, lemon peel and star anise and bring to the boil. Starch with a little cold watertouch. Add to the plums and bring to the boil again. Let it swell over a low heat for about 5 minutes. Let the compote cool down as you like. Remove the lemon peel, cinnamon stick and star anise. Roast the almond flakes in a pan until golden brown. Briefly hold the panna cotta molds in hot water and turn them onto plates. Sprinkle with flaked almonds and dust with powdered sugar. Add plum compote
1 person approx.:
  • 470 kcal
  • 1970 kJ
  • 6 g protein
  • 29 g fat
  • 43 g carbohydrates


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