Vanilla panna cotta with pickled plum jelly recipe
A splash of prosecco vinegar gives plum jelly a lovely tanginess, which contrasts beautifully with the creaminess of this vanilla panna cotta recipe
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Ingredients
- 3 sheets of leaf gelatine
- 400ml double cream
- 150ml milk
- 120g caster sugar
- 1 vanilla pod, split and seeds scraped out
- 150g caster sugar
- 1 tbsp prosecco vinegar (we used Mazzetti L’Originale)
- 4 plums, stoned and cut into thin slices
- 1 tbsp fresh thyme leaves
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