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Eggless Vanilla Panna Cotta with Plum Compote | Indian Style Panna Cotta | Vanilla Pudding with Plum Sauce |
Tarla Dalal
13 July, 2018
Table of Content
About Eggless Vanilla Panna Cotta With Plum Compote
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Ingredients
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Methods
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How to make Eggless Vanilla Panna Cotta with Plum Compote
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Nutrient values
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Eggless Vanilla Panna Cotta with Plum Compote | Indian Style Panna Cotta | Vanilla Pudding with Plum Sauce |
Eggless Vanilla Panna Cotta with Plum Compote is a luxurious and silky-smooth Italian-style dessert, beautifully adapted to the Indian kitchen. Made from milk, fresh cream, sugar, vanilla essence, and vegetarian gelatin, this pudding-style treat is eggless yet has a rich and creamy texture that melts in your mouth. The highlight of this dessert is the contrast between the delicate vanilla panna cotta and the tangy plum compote, creating a perfect balance of sweetness and tartness. Light, elegant, and easy to prepare, it’s an ideal dessert for parties, festive gatherings, or a special weekend indulgence.
To make this Indian-style Panna Cotta, combine ½ cup milk, 1¾ cups fresh cream, 9 tbsp sugar, and ½ tsp vegetarian gelatin powder in a deep non-stick pan. Whisk continuously for about 2 minutes to ensure the gelatin dissolves completely, then cook the mixture on a medium flame for 4 minutes, stirring occasionally. Once done, switch off the flame and let the mixture cool slightly. Add ½ tsp vanilla essence and mix well — this step gives the dessert its signature aroma and subtle vanilla flavor.
Next, pour the smooth mixture into 6 aluminum or silicone moulds, ensuring they are clean and lightly greased if needed. Place them in the refrigerator for at least 45 minutes to set completely. The chilling time allows the panna cotta to firm up while retaining its signature wobble and creamy texture. When ready to serve, gently demould the panna cotta by dipping the mould in warm water for a few seconds — the dessert will slide out effortlessly without breaking.
Just before serving, top each panna cotta with a generous spoonful of plum compote. The plum sauce adds a beautiful deep-red hue and provides a fruity sweetness balanced by a mild tartness that complements the creamy base. The interplay of smooth, cool panna cotta with the warm, tangy compote makes every bite a delightful experience. If plums are not in season, you can replace them with strawberry, blueberry, or mixed berry compote, all of which pair wonderfully with the vanilla flavor.
What makes this Eggless Vanilla Panna Cotta special is its simplicity and versatility. It requires only a handful of ingredients that are easily available in India, yet the result looks and tastes restaurant-quality. The fresh cream gives it richness, while the vegetarian gelatin ensures a perfect set without eggs. Using vanilla pods instead of essence can elevate the dessert further, adding a pure and aromatic flavor profile. This panna cotta is not overly sweet, making it an excellent choice for those who prefer light yet indulgent desserts.
Overall, this Vanilla Pudding with Plum Sauce is a perfect example of how a classic Italian dessert can be recreated with a vegetarian Indian twist. The creamy, velvety panna cotta paired with the tangy fruit compote creates a harmony of flavors that’s elegant and refreshing. Serve it chilled after a heavy meal or as the highlight of your dinner party — either way, Eggless Vanilla Panna Cotta with Plum Compote is sure to impress your guests and become one of your favorite go-to desserts.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
6 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
11 Mins
Makes
6 panna cottas
Ingredients
for Eggless Vanilla Panna Cotta
1/2 cup milk
1 3/4 cups fresh cream
9 tbsp sugar
1/2 tsp veg gelatin powder
1/2 tsp vanilla essence
For Serving
Method
- Combine the milk, fresh cream, sugar and veg gelatin powder in a deep non-stick pan, mix continuously using a whisk for 2 minutes and then cook on a medium flame for 4 minutes, while stirring occasionally.
- Switch off the flame, cool slightly, add the vanilla essence and mix well.
- Pour into 6 aluminium or silicon moulds.
- Refrigerate for atleast 45 minutes before serving.
- Just before serving, demould the panna cotta and serve it with plum compote.
- Serve immediately.
Eggless Vanilla Panna Cotta with Plum Compote recipe with step by step photos
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To make the Eggless Vanilla Panna Cotta with Plum Compote | Indian Style Panna Cotta | Vanilla Pudding with Plum Sauce | in a deep non-stick pan put the 1/2 cup milk, 1 3/4 cups fresh cream, 9 tbsp sugar and 1/2 tsp veg gelatin powder, mix continuously using a whisk for 2 minutes and then cook on a medium flame for 4 minutes, while stirring occasionally.
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Switch off the flame, cool slightly, add the 1/2 tsp vanilla essence and mix well.
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Pour into 6 aluminum or silicon moulds.
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Refrigerate for at least 45 minutes before serving.
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Just before serving, demould the panna cotta and serve it with plum compote.
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Serve Eggless Vanilla Panna Cotta with Plum Compote | Indian Style Panna Cotta | Vanilla Pudding with Plum Sauce | immediately.
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Nutrient values (Abbrv)per plate
| Energy | 288 cal |
| Protein | 2 g |
| Carbohydrates | 26.4 g |
| Fiber | 0 g |
| Fat | 19.3 g |
| Cholesterol | 2.7 mg |
| Sodium | 23.4 mg |
Click here to view Calories for Eggless Vanilla Panna Cotta with Plum Compote
The Nutrient info is complete
