Ingredients
For the panna cotta
300ml/10fl oz double cream
300ml/10fl oz milk
6 tbsp caster sugar
1 vanilla pod, split, seeds scraped out using a knife
2 tsp powdered gelatine
For the baked plums
500g/1lb 2oz plums, cut in half, stones removed
150g/5oz caster sugar
Method
1. For the panna cotta, bring the cream, milk, sugar, vanilla pod and seeds to a simmer in a small pan. Simmer for 4-5 minutes, until the sugar has melted, then remove from the heat.
2. Meanwhile, place two tablespoons of cold water into a separate pan and sprinkle over the powdered gelatine. Set aside for 4-5 minutes, then heat over a low heat until the mixture is transparent.
3. Remove the vanilla pod from the cream mixture and add the dissolved gelatine, stirring constantly until well combined.
4. Pour the panna cotta mixture into six dariole moulds or six 6cm/2½in ramekins. Cover and chill in the fridge for three hours, or until set.
5. For the baked plums, preheat the oven to 175C/325F/Gas 3.
6. Place the plum halves, cut side facing upwards, onto a baking tray. Sprinkle over the caster sugar, then bake in the oven for 4-5 minutes, or until the sugar is bubbling and golden-brown and the plums have softened. Remove from the oven and set aside to cool. Reserve any plum syrup that has collected in the baking tray.
7. To serve, turn out the set panna cotta from their moulds onto serving plates. Arrange two baked plum halves alongside each. Drizzle over the reserved plum syrup.
