Vanilla Campari Panna Cotta With Plum Compote

Recipe courtesy of Tim Mosblech
Pair with Long Meadow Ranch Rosé of Pinot Noir, Anderson Valley
Yields 4 servings
INGREDIENTS

  • 10 oz. heavy cream

  • 1/2 cup granulated sugar

  • 3 tbsp Campari

  • 4 tbsp freshly squeezed orange juice

  • 3 gelatin sheets (or 1 tbsp powdered gelatin)

  • 1 vanilla bean, split and seeds scraped

  • plum compote (see recipe below)

PLUM COMPOTE
  • 1 lb. red plums
  • 3/4 c sugar
  • 1 cinnamon stick
  • 3 whole star anise
SPECIAL EQUIPMENT

  • 4 4 oz ramekins, molds or small tumblers.

INSTRUCTIONS
  • Heat cream and sugar in a saucepan over medium heat, stirring until sugar dissolves, then bring to a boil.
  • Remove from heat, add Campari, orange juice and the vanilla bean seeds.
  • Squeeze excess water from gelatin and add to cream, stirring until dissolved.
  • Pour into four, 4 oz. capacity molds or small tumblers.
  • Refrigerate for 3-4 hours or until set.
  • Top with a generous tablespoon of plum compote before serving 
PLUM COMPOTE
  • Roughly chop the plums, retaining the pits – they can be added, as they will be removed after cooking.
  • Combine plums, sugar, cinnamon stick and star anise in a saucepan.
  • Stir over low heat until plums are very tender and compote thickens.
  • Remove from the heat and allow to cool completely.
  • Transfer compote to a bowl, discarding pits, cinnamon stick and star anise.
  • Can be kept refrigerated for 6 months. Try it on ice cream, yogurt, or toast.