Mike Van de Elzen: Brown sugar panna cotta with plum compote

Brown sugar panna cotta with plum compote

Serves: 6

Prep/cooking time: 10 mins

Setting time: 3 hours

3 leaves gelatine sheets

½ cup brown sugar

1 vanilla pod, split lengthwise and seeds scraped

6 star anise pods

700ml cream

Soak the gelatine leaves in cold water, squeeze out the excess water before use. Heat cream, sugar, star anise and vanilla in a saucepan over low heat until sugar dissolves. Turn the heat off and allow to stand for 20 minutes to infuse. Whisk in the gelatine. Place back onto the heat and gently heat for a further couple of minutes. Remove from the heat, strain out the star anise allow the mixture to cool. Pour mixture into panna cotta moulds and refrigerate until set (approx. 3 hours). Dip moulds very carefully in very hot water to loosen panna cotta. Serve topped with plum compote.

Plum compote (makes about 2 cups)

Prep/cooking time: 12 mins

6 plums, cut in half and stone removed

2 star anise

1 tbsp caster sugar

1 tbsp honey

¼ cup water

Combine the plums, honey, water, star anise and sugar in a saucepan. Bring to the boil, reduce heat. Cook for 10 minutes. Remove the star anise before you serve.

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