Vanilla panna cotta with poached figs and plums
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 15 ingredients
- 2 vanilla pods, split and seeds scraped out
- 1 cinnamon stick
- 4 figs, cut into quarters
- 1 star anise
- 100g/3½oz sugar
- 15g/½oz gelatine leaves
- 4 plums, stoned and cut into quarters
- 200g/7oz crème de cassis
- 100g/3½oz sugar
- Water
- 500ml/18fl oz red wine
- 100g/3½oz blackberries
- 1 litre/1¾ pint double cream
- 500ml/18fl oz milk
- ½ bunch rosemary
Possible health benefits
General information, not medical advice.
-
Blackberry
High in manganese · 0.6 mg per 100 g, 32% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of vitamin K · 20 µg per 100 g, 26% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of vitamin C · 21 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims
- Copper contributes to normal hair pigmentation.
- Copper contributes to normal iron transport in the body.
- Copper contributes to normal skin pigmentation.
- Copper contributes to the normal function of the immune system.
- Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of protein · 1.4 g per 100 g, 13% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Blackberries, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Put the cream, milk, sugar and vanilla pod and seeds in a pan, and slowly bring to the boil.
- Soak the gelatine leaves in cold water until soft then squeeze the remove any excess water. Once the cream mixture has come to the boil, stir in the gelatine until dissolved. Strain through a fine sieve into a jug and discard the vanilla pod.
- Pour the mixture into moulds or glasses, and leave to cool before transferring to the fridge to set.
- Put the red wine, crème de cassis, sugar, rosemary and spices in a pan and bring to the boil. Reduce the heat and allow to simmer for half an hour to infuse the spices.
- Add the plums and figs to the red wine, and continue to cook for 2-3 minutes. Remove from the heat, allow to cool slightly, then add the blackberries. Set aside to cool completely.
- Serve the cooked fruits with the set panna cotta.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Wooden spoon
-
Sieve
-
Measuring jug