Soak the gelatine leaves in cold water for 5 mins. Squeeze out excess water and put in suacepan with milk, cream and sugar
Stir over a low heat until sugar and gelatine have dissolved then strain and pour into 3/4 cup moulds or galsses. Refrigerate for 6 hours or leave overnight. Serve in the glasses or dip bottoms into hot water and turn upside down to release
Halve the plums and remove stones. Bring remaining ingredients to a simmer in saucepan. Add plums and gently cook for 10 mins. Let cool in liquid and serve with pannacotta.
Originally Submitted
2/10/2010
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