tip
Hélènes Tip: Plum coulis can also be stored in the refrigerator for up to five days. Use to garnish pound cake, angel food cake, oatmeal, waffles, crêpes, ice cream or yogurt.
Ingredients
| Ontario Plum Coulis | ||
|---|---|---|
| 1 lb | Ontario plums | 500 g |
| 1/4 cup | sugar | 50 ml |
| 1/2 cup | orange juice | 125 ml |
| Panna Cotta | ||
| 0.4 oz | 1-1/2 envelopes unflavoured gelatine | 10.5 g |
| 1/4 cup | cold water | 50 ml |
| 1-1/2 cups | 18% cream | 375 ml |
| 1-1/2 cups | 2% milk | 375 ml |
| 1 tbsp | Ameretto liqueur | 15 ml |
| canola oil | ||
| 8 | sprigs of mint | 8 |
| Ontario plum slices for garnish | ||
Directions
Prepare Coulis: Cut plums in half, remove pits and coarsely chop. In a large saucepan over medium-high heat, add plums, sugar and orange juice and stir to combine. Bring to a boil. Lower heat and simmer, stirring occasionally, until plums are very soft. Remove from heat and cool to room temperature. Using a blender, purée plum mixture until smooth. Strain mixture through a fine sieve to remove any peel and set aside.
Prepare Panna Cotta: Allow gelatin to swell in cold water for five minutes (follow package directions). Meanwhile, in a medium saucepan, add cream, milk and sugar. Place saucepan over medium heat and gently stir until sugar has fully dissolved – do not boil. Remove from heat and add Amaretto. Slowly stir gelatin into the cream/milk mixture until completely dissolved. Lightly grease ramekins with oil. Divide cream mixture evenly into ramekins and refrigerate for three hours, or until the panna cotta has set.
To serve, run a knife around the inside edge of each ramekin. Invert panna cotta onto individual serving plates and top with plum coulis. Garnish each plate with a sprig of fresh mint and slice of fresh plum, if desired.
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