Vanilla Philly Panna Cotta with Poached Plums

A recipe developed exclusively for Philadelphia Professional by Gareth O’Hara
5 min
Prep time
15 min
Total time


    The makings of the

    Vanilla Philly Panna Cotta with Poached Plums

    1. 1

      Pour the milk and cream into a heavy based pan along with 300 g of the sugar and the vanilla essence. Heat the mixture over a medium heat and bring to a gentle simmer.

    2. 2

      Whisk the Philadelphia into the hot mixture until fully incorporated. Pour in the Vege-Gel powder and whisk until dissolved.

    3. 3

      Preheat oven to 180 °C.

    4. 4

      Allow the mixture to cool slightly before pouring into glass tumblers and setting in the fridge.

    5. 5

      Place the plums into a roasting tray and cover with the cranberry juice and remaining sugar, cover the tray tightly with foil.

    6. 6

      Cook the plums for 15 minutes until soft and just holding their shape and then cool.

    7. 7

      Finally, once the panna cotta has set, top with the cooled plums and sprinkle with the white chocolate callets.


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    Vanilla Philly Panna Cotta with Poached Plums

    Nutritional Information

    Typical valuesPer Serving
    Energy2672.0 kJ
    Energy638.6 kcal
    Fat42.8 g
    Carb70.4 g
    Protein7.0 g
    Saturated fat26.8 g
    Salt0.4 g
    Dietary fibre0.8 g
    Sugars69.5 g