Prep Time: 30 minutes
Cooking Time: 20 minutes (plus 1 hour resting)
Serves 4
Vegan
Calories per portion: 258 kcal
Fat per portion: 7.8g
INGREDIENTS
1 orange
1 vanilla pod
300ml soya milk (unsweetened)
150ml soya cream
1 ½ tsp Vege-gel
55g caster sugar
6 large purple plums (approx 400g), not too ripe
150ml vegetarian port (eg. crusted)
1 small stick of cinnamon
4 cloves
To garnish
½ orange, fine strips of zest only
1 vanilla pod
METHOD
1. Blanch the whole orange briefly in boiling water to remove the bitter
taste of the skin. Then grate the zest and squeeze the juice (keep separate).
2. Scrape the vanilla seeds out of the pod and reserve seeds. Add the
pod to the soya milk and bring to just below boiling point. Stir regularly
to avoid milk sticking to the pan. Take off the heat, cover and leave
to infuse for 1 hour, before straining into a jug.
3.
Whisk the Vege-gel into the soya cream with a fork or small whisk.
Place in a small saucepan and add a good pinch of orange zest, the
vanilla
seeds, 40g sugar and infused soya milk.
4. Heat gently and keep whisking lightly until the mixture reaches boiling
point. Then pour into 4 ramekins or pudding moulds. Allow to cool and
then chill for 1 hour.
5. Cut the plums into quarters, removing the stones. Place the plums
in a large saucepan with 1 tsp grated orange zest, the reserved orange
juice, 15g caster sugar, the port and spices. Bring to the boil and then
simmer for 3-4 minutes, so that the plums have softened very slightly
but still hold their shape. Leave to marinate for 30 minutes.
6. Drain the cooking liquid from the plums and reduce by half in a small
saucepan until slightly syrupy. To serve: place the pannacotta on a plate
with 3 plum quarters. Drizzle the port syrup over the plums and it will
also encircle the pannacotta. Add strips of orange zest and a fresh vanilla
pod.
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