Baked greengages with liquorice panna cotta and ginger crumb

AT A GLANCE

  • Serves 4 people

Greengages are a fabulous plum with a green skin and golden flesh that tastes like it's been soaked with honey. If you can't get them just substitute with another plum variety. Start this recipe a day ahead to set the panna cotta.

  • 750 gm greengage plums
  • 1 tbsp honey
  • 2 tbsp Stone’s green ginger wine
  •  
  • Liquorice panna cotta
  • 750 ml (3 cups) milk
  • 150 gm liquorice, thinly sliced (a soft, natural liquorice melts more easily)
  • 75 gm (1/3 cup) caster sugar
  • 3 leaves titanium-strength gelatine, softened in cold water for 5 minutes
  •  
  • Ginger crumb
  • 240 gm plain flour
  • 20 gm raw sugar
  • 1 tbsp ground ginger
  • 115 gm unsalted butter, melted
01   For liquorice panna cotta, stir milk, liquorice and sugar in a saucepan over medium heat until liquorice is mostly dissolved (about 10 minutes), then strain into a jug. Squeeze excess water from gelatine, add to warm milk mixture and stir to dissolve. Divide among 200ml serving glasses and chill in the refrigerator overnight to set.
02   For ginger crumb, preheat oven to 180C. Mix together flour, sugar, ginger and ¾ tsp salt in a bowl. Stir in melted butter and 1 tbsp of water. Spread over an oven tray lined with baking paper and bake until golden (20-25 minutes). Cool to room temperature and store in an airtight container for up to 2 weeks.
03   Increase oven to 190C. Place plums in a roasting dish, drizzle with honey and green ginger wine and roast until tender (15-20 minutes). Set aside to cool.
04   Serve liquorice panna cotta topped with roasted greengages and ginger crumb.

Topics:

AUTUMN, MILK, DESSERT, ITALIAN, BAKING, HONEY, GINGER, PLUMS, LIQUORICE, DRINK SUGGESTION

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

A SMALL GLASS OF ICE-COLD LIMONCELLO. , suggested by MAX ALLEN

FEATURED IN

Mar 2014

Mar 2014

View Full Site