This week, Catherine shares her recipe for pannacotta with plum and berry compote, while you can also watch a short video of Catherine making the dish on our social media platforms like Facebook and Twitter. Be sure and watch this space, as Catherine looks forward to returning to Irish Country Living with more video recipes later in the year.

Pannacotta with Plum and Berry Compote

Serves 6

It’s summer and the living is easy. The garden is at its best and laden with fruit. Growing soft fruit is not only easy, but also rewarding and I love experimenting with different combinations.

For the pannacotta

2 gelatine leaves

180ml cream

60g caster sugar

1 tsp vanilla extract

250g natural yoghurt

For the plum and berry compote

1 large orange, juice and zest

4 plums, de-stoned and chopped

200g mixed berries

80g caster sugar

1 cinnamon stick

2 tbsp Cointreau or other orange liqueur

Edible flowers, to decorate

1 To prepare the pannacotta, firstly soak the gelatine leaves in about 150ml of cold water to soften them.

2 In the meantime, pour the cream, sugar and vanilla into a saucepan and warm the mixture to dissolve the sugar, while stirring, and bring it to just below boiling point.Remove the saucepan from the heat.

3 Squeeze the excess water from the gelatine and transfer it to the hot cream. Whisk well to dissolve all the gelatine. Add the yoghurt and whisk until smooth.

4 Strain the mixture through a fine sieve and pour into four glasses or ramekins. Cover with plastic wrap and chill for at least four hours or until set.

5 To make the compote, place all of the ingredients into a saucepan and bring to a boil. Reduce the heat and simmer for about seven to eight minutes, until the fruit has softened and the sauce has thickened slightly. Remove the saucepan from the heat, check the flavour and leave to cool.

6 To serve, the pannacotta should have a very slight “wobble”. Spoon some compote on top of each pannacotta and serve. CL

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