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
- 240 gm plain flour
- 20 gm raw sugar
- 1 tbsp ground ginger
- 115 gm unsalted butter, melted
- 1For 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.
- 2For 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.
- 3Increase 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.
- 4Serve liquorice panna cotta topped with roasted greengages and ginger crumb.
Drink Suggestion: A small glass of ice-cold limoncello. Drink suggestion by Max Allen