Can I make Nectarine Panna Cotta with Roasted Plums a day in advance?

Yes. In fact, Nectarine Panna Cotta with Roasted Plums is an excellent make-ahead dessert. The panna cotta can be prepared up to two days in advance and stored in the refrigerator. Keep the roasted plums separate and add them just before serving for the best texture and appearance.

What is the best type of nectarine to use?

White nectarines are often preferred because they have a sweeter and milder flavor that blends beautifully into the panna cotta. However, yellow nectarines also work well and provide a slightly more pronounced fruity taste.

How do I know when the panna cotta is properly set?

A properly set panna cotta should have a gentle wobble when the ramekin is lightly shaken. It should not be liquid, but it should also not feel firm like gelatin dessert. Refrigerating for at least four hours is usually sufficient for achieving the ideal consistency.

Can I use other fruits instead of roasted plums?

Absolutely. While roasted plums pair exceptionally well with Nectarine Panna Cotta with Roasted Plums, you can substitute them with roasted peaches, cherries, apricots, mixed berries, or even poached pears depending on the season and your personal preference.

Nectarine Panna Cotta with Roasted Plums

Name: Nectarine Panna Cotta with Roasted Plums
Prep time: 15 min
Cook time: 40 min
Total time: 4 h 55 min
Cuisine: Italian
Ingredients: 13.5 oz (400 ml) full-fat coconut milk; 3 medium white nectarines, peeled and sliced (about 2 cups / 300 g); 3 tbsp white honey; 1/2 tsp vanilla bean powder; 2 tsp grass-fed gelatin; 2 tbsp water; 3 medium plums, sliced into wedges; 2 tbsp maple sugar

Description

A creamy and elegant dairy-free Nectarine Panna Cotta with Roasted Plums made with coconut milk, fresh nectarine puree, honey, vanilla, and gelatin, then topped with sweet caramelized roasted plums. This make-ahead dessert is light, silky, naturally sweetened, and perfect for summer entertaining.

Ingredients

Scale

13.5 oz (400 ml) full-fat coconut milk
3 medium white nectarines, peeled and sliced (about 2 cups / 300 g)
3 tbsp white honey
1/2 tsp vanilla bean powder
2 tsp grass-fed gelatin
2 tbsp water
3 medium plums, sliced into wedges
2 tbsp maple sugar

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Instructions

Place 2 tbsp water in a small bowl and sprinkle 2 tsp gelatin over the surface. Let it bloom for 5 minutes.
Add the peeled and sliced nectarines to a food processor and blend until smooth.
Strain the nectarine puree through a fine mesh sieve to remove any pulp and create a silky texture.
In a saucepan over medium heat, combine the coconut milk, nectarine puree, and honey. Stir until the mixture reaches a gentle simmer and the honey has dissolved.
Reduce the heat to low and whisk in the vanilla bean powder and bloomed gelatin. Continue whisking until the gelatin is completely dissolved.
Pour the mixture evenly into four 6-ounce ramekins or dessert cups.
Refrigerate for at least 4 hours, or until softly set.
Preheat the oven to 375°F (190°C).
Arrange the sliced plums on a small rimmed baking sheet and sprinkle evenly with maple sugar.
Roast for 30 to 40 minutes until tender and lightly caramelized.
Allow the plums to cool completely, then refrigerate until ready to serve.
Top each panna cotta with several roasted plum slices and a spoonful of the juices before serving.

Notes

Use full-fat coconut milk for the creamiest texture.
Straining the nectarine puree helps achieve a smoother panna cotta.
Do not boil the mixture after adding gelatin.
The panna cotta should remain soft and delicate, not firm like gelatin dessert.
Prepare up to 2 days in advance for easy entertaining.
Store covered in the refrigerator for up to 3 days.
Yellow nectarines may be substituted for white nectarines.
Vanilla extract may be used instead of vanilla bean powder.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Chilling and Roasting
Cuisine: Italian

Nutrition

Serving Size: 1 ramekin (about 6 oz)
Calories: 340 kcal
Sugar: 32 g
Sodium: 18 mg
Fat: 20 g
Saturated Fat: 18 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 0 mg