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Baked greengages with liquorice panna cotta and ginger crumb

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

A small glass of ice-cold limoncello.

Featured in

Mar 2014

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