White chocolate panna cotta with poached plums

Ingredients

• 180g white chocolate, chopped
• 600ml thickened cream
• 2 tbs caster sugar
• 1 vanilla bean, split, seeds scraped
• 1 tbs boiling water
• 2 tsp powdered gelatine
• 1 orange
• 6 blood or black diamond plums, halved, stoned
• 1/2 cup (125ml) sweet dessert wine
• 1/2 cup (125ml) water
  

 Directions

1. Step 1
   Combine the chocolate, cream, sugar and vanilla in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth and heated through. Set aside for 5 minutes to develop the flavours.
2. Step 2
   Place the boiling water in a small jug and sprinkle over the gelatine. Gently stir until gelatine dissolves. Add to the cream mixture and stir to combine. Remove and discard vanilla bean.
3. Step 3
   Grease six 1/2 cup (125ml) capacity dariole moulds. Pour the cream mixture evenly among the prepared moulds. Loosely cover with plastic wrap and place on a tray in the fridge for 4 hours or until set.
4. Step 4
   Meanwhile, use a zester to remove rind from orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the orange. Combine the plums, wine, water and orange rind and juice in a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and simmer for 5 minutes or until plums are just tender and syrup thickens slightly. Remove from heat and transfer to a heatproof bowl. Set aside to cool. Place in the fridge to chill.
5. Step 5
   Turn panna cotta onto serving plates. Serve with poached plums and syrup.
   Notebook: - December 2007 , Page 124
   Recipe by Sarah Hobbs

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