Panna cotta with marinated prunes and hazelnut croquante

servings6
60 minutes

Ingredients

Panna cotta

  • 600ml of double cream
  • 1 vanilla pod, split
  • 1/2 lemon, rind thinly peeled
  • 1 1/2 gelatine leaves
  • 75ml of milk, chilled
  • 75g of icing sugar
  • 6ml of grappa

Prunes

  • 1 Earl Grey tea bag
  • 300ml of water, heated
  • 200g of prunes d’Agen
  • 100ml of brandy

Hazelnut croquante

  • 150g of caster sugar
  • 50ml of water
  • 200g of whole hazelnuts, blanched and toasted

Method

1
Heat two thirds of the cream with vanilla and lemon rind until the mixture is boiling, then reduce to a simmer until the cream is reduced by a third. Pour into a large bowl and leave to cool over ice
  • 400ml of double cream
  • 1 vanilla pod
  • 1/2 lemon
2
Soak the gelatine leaves in cold milk for 5 – 10 minutes until soft. Remove the gelatine leaves from the milk and set aside. Pour the milk into a pan and warm gently until just below boiling point
  • 1 1/2 gelatine leaves
  • 75ml of milk
3
Add the gelatine back into the milk and stir until dissolved. Remove from the heat and strain the milk into the cream mixture, then add the grappa
  • 6ml of grappa
4
While this mixture is cooling, whisk every 5 minutes to prevent it from going lumpy
5
Whip the remaining cream with the icing sugar to soft peaks. When the lemon mixture has cooled to a consistency of double cream, fold the whipped cream into it
  • 200ml of double cream
  • 75g of icing sugar
6
Divide the mixture between 6 moulds, and leave to set in the fridge for at least 2 hours
7
For the prunes, make the Earl Grey tea with the water. Add the prunes (with the stones in) to the tea mixture and soak for 20 minutes
  • 1 Earl Grey tea bag
  • 300ml of water
  • 200g of prunes d’Agen
8
When the prunes have swelled up, drain them and remove the stones. Add the brandy to the prunes and marinade for 2 hours
  • 100ml of brandy
9
To make the croquante, heat the sugar and water together until the sugar fully dissolves. Simmer until the syrup turns to light golden caramel, making sure not to burn it
  • 150g of caster sugar
  • 50ml of water
10
Add the nuts to the syrup, cook for 1 minute then pour onto a greased chopping board. Allow to cool, then chop into small pieces
  • 200g of whole hazelnuts
11
Immerse the panna cotta moulds in hot water for 5 – 10 seconds so they turn out easily. Position on a plate, and serve with the stoned-prunes and a few shards of hazelnut croquante