Almond-Panna Cotta with plum compote

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Put cream and 75 g sugar in a pot and bring to the boil. Add almonds and boil down for about 5 minutes while stirring. Remove from the heat and allow to cool slightly for about 10 minutes. Dissolve the gelatine in it. Stir in almond liqueur.

2. 2

   Pour the cream into 6 small moulds (each containing 100 ml) and chill for at least 2 hours. Clean, wash and halve the plums, removing the stones from the plums. Cut the halves into smaller pieces if necessary. Put the plums and 1/8 litre water in a pot. Add 50 g sugar, cinnamon stick, lemon peel and star anise and bring to the boil. Mix starch with a little cold water. Add to the plums and bring to the boil again. Leave to swell over a low heat for about 5 minutes. Let the compote cool down as desired. Remove lemon zest, cinnamon stick and star anise. Roast the flaked almonds in a pan without fat until golden brown. Hold the panna cotta forms briefly in hot water and turn out onto plates.

3. 3

   Add to the plums and bring to the boil again. Leave to swell over a low heat for about 5 minutes. Let the compote cool down as desired. Remove lemon zest, cinnamon stick and star anise. Roast the flaked almonds in a pan without fat until golden brown. Hold the panna cotta forms briefly in hot water and turn out onto plates. Sprinkle with almond flakes and dust with icing sugar. Add the stewed plums