Do Mother's Day properly by making this tasty dessert.
Video by Balloo House
Ingredients
For the panna cotta
300ml double cream
1 split vanilla pod
100ml condensed milk
100ml buttermilk
2 gelatine leaves soaked in cold water for 10 mins
For the roast plums
8 ripe plums (stoned and halved)
Juice and peel of 2 oranges
75g sugar
1 tsp five spice
100ml red wine
For the shortbread
160g plain flour
100g unsalted butter
60g sugar
2 large egg yolks
Method
For the buttermilk panna cotta
Heat the double cream in a small saucepan with the split vanilla pod until boiling. Remove from the heat and add half the condensed milk. Gently squeeze dry the gelatine leaves and add the hot cream. Stir until the gelatine has dissolved.
When the cream mixture has cooled to body temperature add the buttermilk and stir gently to mix. Remove the vanilla pod, scrape out the seeds and stir seeds back into the cream mixture.
Pour into 3-4 inch ramekins and refrigerate for 3-4 hours.
For the plums
Place the plums in an ovenproof dish with the orange peel, five spice, sugar and red wine. Cook at 160°C for 15 mins.
For the shortbread
Tip the flour into a food processor. Cut the butter into small pieces and drop them into the bowl and whiz until the mixture looks like breadcrumbs. Add the sugar and egg yolks and whiz to a small dough. Cook at 160°C for 10-12 mins.
