with Plums and Ginger

Josh and Nic's White Chocolate Panna Cotta

Prep time: 20 mins
Cook time: 20 mins (+4 hours chilling)
Serves: 4


2 large plums, halved

4 tsp caster sugar

Panna Cotta

300ml thickened cream 

150ml milk 

3 tbs caster sugar 

1 vanilla bean, split, seeds scraped

75g white chocolate, grated 

2 x 2g gold-strength gelatine leaves, softened in cold water

Ginger Crumble

100g plain flour

2 tbs raw sugar

2 tsp ground ginger

1 pinch of salt

100g cold butter, chopped

Plum Coulis

4 plums, halved, finely chopped

125ml (½ cup) orange juice

2 tbs caster sugar


1. To make panna cotta, place cream, milk, sugar and vanilla bean seeds in a medium saucepan over medium heat and stir until sugar dissolves. Remove from heat and stir in chocolate until smooth. Stir in softened gelatine. 

2. Strain mixture through a fine mesh sieve into four 125ml (½ cup)-capacity ramekins, dariole or silicone moulds. Cool to room temperature. Refrigerate for 4 hours or overnight until set. 

3. Preheat oven to 180C and line an oven tray with baking paper. 

4. To make ginger crumble, sift flour, sugar, ginger and salt into a bowl. Using your fingers, mix in butter until coarse crumbs form. Spread onto prepared tray in a thin layer and bake, tossing halfway, for 20 minutes or until crisp and golden. Cool completely, then break into small pieces. 

5. To make plum coulis, place all ingredients in a saucepan over low heat and stir until sugar dissolves and plums break down. Remove from heat. Using a stick blender, blend until a smooth purée forms. Cool completely. 

6. Arrange plum halves, cut-side up, on a baking tray and sprinkle with sugar. Bake for 15 minutes or until caramelised and tender. 

7. Invert panna cottas onto serving plates. Add baked plums and ginger crumble. Spoon over coulis to serve.