Don’t sideline your damsons just into jam.  Please.

 There is so much more to that perfect black and dusty blue plum.  Whilst they are rarely given in small quantities and they sit in a carrier bag in the kitchen for a day or two, they are umm-ed and ahh-ed over before being consigned to the jam pan.

Instead, hold back a few from the jam pan and make a couple of these.  Broaden your horizons.
125ml semi-skimmed milk
125ml double cream
80gr damson purée plus extra for serving
1/2 tsp vanilla extract
10gr granulated sugar
7gr powdered gelatine.  I use Dr Oetker gelatine that you can get in most supermarkets.
1, Whisk the milk, double cream, 80gr of the damson puree and sugar together until smooth and the sugar has dissolved. Pass this through a sieve and heat in a small saucepan over a medium heat.
2, Bring it to a gentle simmer and remove from the heat. Whisking briskly, sprinkle in the gelatine powder in two or three batches. Carry on whisking until the gelatine has dissolved completely. If the gelatine clumps, set it over a very low heat and whisk hard. Do not bring to the boil though as this will ruin the setting effects of the gelatine.
3, Pour into two short tumblers, cover with cling film and cool in the fridge until set which will take a couple of hours.
4, Spoon over the more damson puree to serve.
To make damson puree, put some damsons, (around 400gr) into a saucepan with a splash of water.  Simmer until they break down completely and pass through a colander or sieve to get rid of those stones.  Return back to the pan and bring to a simmer again.  Add in some caster sugar, to taste, I like mine quite sharp.  Leave to cool before use. 

4 thoughts on “Damson Panna Cotta

  1. I’ve just been reading a fab article in delicious. magazine featuring lots of yummy damson recipes just like yours- definitely no excuse to resort to jam making now!

  2. how pretty is that? maybe in a year or two when my plum tree is fruiting i’ll be able to make this!

  3. Choclette says:

    So beautiful. Damsons are fabulous for flavour and colour.

  4. Pingback: 2014 |

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