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By Nick Claxton-Webb, also posted in News on 17/09/21
This recipe serves four.
150mls Adnams Cream Liqueur
3 leaves of bronze leaf gelatine
250mls double cream
25g caster sugar
25g white chocolate
1 vanilla bean pod, split in half length ways.
Soak the gelatine in cold water and leave to soften.
Add the other ingredients to a pan, making sure to scrape the vanilla beans into the pan first, before adding the remaining pod.
Gently bring it to a simmer and ensure it is thoroughly mixed.
Add the softened gelatine and stir until gelatine has dissolved.
Pass the mixture through a fine strainer.
Divide the mixture between dariole moulds, timbales, or ramekins.
Allow to cool and then place in the fridge to set fully.
1kilo plums, stoned and roughly chopped
500g caster sugar
1 cinnamon stick
2 vanilla pods
Peeled zest and juice of 1 lemon
Place all the ingredients into a heavy bottomed pan.
Heat and simmer for 30 to 45 minutes until the plums are softened, but not completely cooked down.
Allow to cool, then set aside in the fridge.
300g caster sugar
Juice of half a lemon
4tsp liquid glucose
Place the sugar, water, lemon juice and the liquid glucose into a pan over a low heat.
Stir the mixture slowly and bring to the boil.
Boil for 5 minutes.
Remove from the heat and allow to cool.
You will need:
75g caster sugar
Place the blackberries, sugar, and water into a pan over a low heat and allow the fruit to soften.
Pass the mixture through a fine sieve into the chilled sorbet base and churn in an ice cream machine or sorbetiere and then freeze.
Serving your dessert
Carefully turn out the panna cottas onto serving plates.
Finish with a good dollop of the compote and a scoop of the sorbet.
This is delicious served with a tuille biscuit, shortbread, or streusel.