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Baked greengages with liquorice panna cotta and ginger crumb

Australian Gourmet Traveller recipe for baked greengages with liquorice panna cotta and ginger crumb.

By Rodney Dunn
  • 20 mins preparation
  • 30 mins cooking plus setting
  • Serves 4
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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.


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Serve liquorice panna cotta topped with roasted greengages and ginger crumb.


Drink Suggestion: A small glass of ice-cold limoncello. Drink suggestion by Max Allen