by PickyGourmet
Photo by PickyGourmet
PickyGourmet's Notes:
Expand1 1/2 cup fresh plum puree (about 16 ripe sugarplums) Ask a question about this ingredient
2 teaspoons unflavored gelatin Ask a question about this ingredient
3 tablespoons cold water Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
1/2 cup granulated sugar Ask a question about this ingredient
1/2 teaspoon pure vanilla extract Ask a question about this ingredient
Pit all the plums and puree them in the food processor for about 5-10 minutes. You want it to be as pureed as it can possibly get.
Ask a question about this stepSprinkle gelatin over the cold water in a small bowl and let absorb for a few minutes.
Ask a question about this stepPour the puree through a fine mesh sieve to remove the thick bits of skin. Refrigerate until ready to use.
Ask a question about this stepPlace the cream and sugar in a saucepan over medium heat, stir occasionally until it just begins to simmer.
Ask a question about this stepHeat the gelatin mixture for about 15 seconds in the microwave to melt it.
Ask a question about this stepWhen the cream has come to a simmer, whisk in the gelatin and vanilla until the mixture is smooth.
Ask a question about this stepPour the cream mixture into a metal bowl set over an ice bath. Whisk gently until cool to the touch.
Ask a question about this stepWhisk in the buttermilk and the chilled plum puree.
Ask a question about this stepPour into ramekins and chill until set, at least 4 hours, preferably overnight.
Ask a question about this stepWhen the panna cotta is set, unmold by running a thin knife dipped in hot water around the edge of the panna cotta and invert onto a plate. Garnish with fresh plum slices.
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
