Panna cotta on Fruit Platter

Ingredients

• 6 sheets of white gelatin
• 1 Vanilla bean
• 300 ml heavy cream
• 200 ml Milk (3.5% fat)
• 3 tbsp raw cane sugar (30 g)
• 500 g plum
• 125 ml red grape juice
• 0.5 tsp ground cinnamon
• 1 tbsp Lemon Juice
• 1 tsp powdered sugar made from raw cane sugar (for dusting)
• 4 mint leaves

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Add the vanilla bean, vanilla seeds, cream, milk, and sugar to a pot and bring to a boil.

2. 2.

   Remove from heat, discard the vanilla bean, and stir in the well-extracted gelatin. Rinse glasses cold. Pour the cream-milk mixture into the glasses and refrigerate covered for at least 4 hours.

3. 3.

   For the sauce wash, halve, and pit the plums. Add about two-thirds of the plums with grape juice and cinnamon to a pot and simmer for approximately 3–4 minutes. Puree, strain through a sieve, add lemon juice and remaining plums, then let cool.

4. 4.

   Serve the panna cotta on plates, topped with sauce and plums. Dust the dish with powdered sugar and garnish with mint.