Creamy Buttermilk Panna Cotta with Spiced Plums

Method

Prepare the Panna Cotta

1. Sprinkle the gelatin over the naartjie juice and leave it to sponge. Gently heat the cream, caster sugar and naartjie zest in a saucepan, stirring until the sugar has dissolved.

2. Remove the saucepan from the heat. Stir the gelatin mixture until smooth, then add it to the hot cream and stir until completely dissolved. Mix in the buttermilk and vanilla extract.

3. Divide the mixture evenly between six 150 ml ramekins, teacups or small glasses. Cover and refrigerate for 3–4 hours, or overnight, until set.

Prepare the Spiced Plums

4. Preheat the oven to 200°C fan. Place the plums in the centre of a double layer of foil with the star anise. Sprinkle with caster sugar and add the naartjie juice. Seal the foil securely into a parcel, place it on a baking tray and roast for about 10 minutes, until the plums are tender.

Serve

5. Dip each ramekin briefly into hot water, loosen the edge if necessary and turn the panna cotta onto a serving plate. Spoon the warm or cooled spiced plums and plenty of their juices around each portion.