Chef Recipe Series: Catherine Fulvio’s Panna Cotta

Fri, 08 May 2020
I Love Cooking Recipe Videos, Chef Recipe Series, The Italian Job, Catherine Fulvio Panna Cotta

In this episode of  “The Italian Job”, our Chef Recipe Series with Catherine Fulvio you will learn how to make delicious Panna Cotta with Plum and Berry Compote.

Holding true to her Italian roots Catherine Fulvio from  will showcase a unique selection of Italian themed-recipe.

One of Catherine Fulvio’s favourite desserts is Panna Cotta which is a big hit at  her Weekend Chef Cookery Class in Ballyknocken House & Cookery School. Make sure to check out the Autumn/Winter cookery class schedule.

Panna Cotta with Plum and Berry Compote

Serves 6

For the panna cotta:

  • 2 gelatine leaves
  • 180ml cream
  • 60g caster sugar
  • 1 tsp vanilla extract
  • 250g natural yoghurt

For the plum and berry compote:

  • 1 large orange, juice and zest
  • 4 plums, de stoned and chopped
  • 200g mixed berries
  • 80g caster sugar
  • 1 cinnamon stick
  • 2 tbsp Cointreau or other orange liqueur
  • Edible flowers, to decorate

Method:

  1. To prepare the panna cotta, firstly soak the gelatine leaves in about 150ml cold water. This will soften them.
  2. In the meantime, pour the cream, sugar and vanilla into a saucepan and warm the mixture to dissolve the sugar while stirring and bring it to just below boiling point.
  3. Remove the saucepan from the heat.
  4. Squeeze the excess water from the gelatine and transfer it to the hot cream. Whisk well to dissolve all the gelatine.
  5. Add the yoghurt and whisk until smooth.
  6. Strain the mixture through a fine sieve into a jug and pour into 4 pretty glasses or ramekins.
  7. Cover with plastic wrap and chill for at least 4 hours or until set.
  8. To make the compote, place all of the ingredients into a saucepan and bring to a boil.
  9. Reduce the heat and simmer for about 7 to 8 minutes until the plums and berries are softened and the sauce has thickened slightly.
  10. Remove the saucepan from the heat, check the flavour and leave to cool.
  11. To serve, the panna cotta should have a very slight “wobble”. Spoon some cold compote on top of each panna cotta dessert, decorate with edible flowers and serve.

The ITALIAN JOB ITALIAN RECIPES BY CATHERINE FULVIO ,Pannacotta with Plum and Berry Compote, I Love Cooking Ireland

You can watch our videos across all of I Love Cooking’s social channels and the longer versions in our Food TVsection or subscribe to our YouTube channel.

Facebook

Instagram

Twitter

You may also be interested in

Chef Recipe Series, i Love Cooking, Catherine Fulvio, Chicken Hot Pot recipe, one pot dish, family dinner, cooking for a family

Chef Recipe Series: Catherine Fulvio’s Chicken Hot Pot

Thu, 07 May 2020
Chef Recipe Series Catherine Fulvio Spaghetti alla Carbonara, i Love Cooking

Chef Recipe Series: Catherine Fulvio’s Carbonara

Wed, 06 May 2020
Chef Recipe Series, Catherine Fulvio, Red Wine and Grape Focaccia, how to make bread, I Love Cooking Ireland

Chef Recipe Series: Catherine Fulvio’s Red Wine & Grape Focaccia

Tue, 05 May 2020
I Love Cooking Ireland Chef Recipe Series Catherine Fulvio Bellini

Chef Recipe Series: Catherine Fulvio’s Peach Bellini

Mon, 04 May 2020
Kwanghi Chan, I Love Cooking Ireland, Modern Asian Cooking

Cantonese Style Fried Chicken (AKA Chicken Spice Bag) with Kwanghi Chan

Thu, 30 Apr 2020
Black Garlic Rib Eye Steak and Salad, Kwanghi Chan, I Love Cooking Ireland

Kwanghi Chan’s Black Garlic Rib Eye Steak

Wed, 29 Apr 2020

Subscribe to our mailing list