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Buttermilk Panna Cotta with Spiced Plums

Panna Cotta

Buttermilk Panna Cotta with Spiced Plums

Recipe by: Sonja Edridge
Serves: 6
Cooking: 20min
Preparation: 20min

2 tsp of gelatine
Zest & juice of 1 naartjie 
250ml double cream 
80g selati caster sugar
500ml buttermilk 
1 tsp vanilla extract 

For the spiced plums
6 plums, halved and stoned 
45g caster sugar
100ml naartjie juice
1 star anise

1 Sprinkle the gelatine into the naartjie juice to sponge. Heat the cream, sugar and orange zest in a pan over a gentle heat, stirring until the sugar has dissolved. 

Take off the heat. Stir the gelatine well, to remove any lumps and stir into the hot cream mixture until dissolved. Once dissolved, stir in the buttermilk and 

Pour equally into 6 x 150ml ramekins, tea cups or small glasses. Cover with cling film and chill in the fridge for 3-4 hours or overnight, until set.

2 Heat the oven to 200C fan. Make a double thickness square parcel of foil. Pop the plums in the middle with the star anise, sprinkle with sugar and 
Pull up the sides of the foil into a bundle to enclose the plums, making sure no juices can leak out. Carefully place onto a tray in the  oven, and cook for 10 minutes until the plums are 

3 When you are ready to serve dip the ramekins or cups in boiling water for a few seconds so the panna cotta will slide easily out. Turn each out on to your serving plates and spoon your plums and good amount of the juices around.

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