for 4 people

Panna cotta

5 dl	single cream
50 g	sugar
2	cinnamon sticks, cut in half
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Plums

1 ½ dl	red port
2 tbsp	sugar
1	star anise
2 piece	plums, pitted, cut into segments

How it's done

Panna cotta

Place the cream, sugar and cinnamon in a pan, bring to the boil while stirring. Turn down the heat, reduce to 400 ml. Remove the pan from the heat, cover and leave to stand for approx. 5 mins. Stir the gelatine into the hot cream. Pour the mixture through a sieve into a measuring cup, pour into the prepared ramekins, leave to cool. Cover and leave to set in the fridge for approx. 3 hrs.

Plums

Place the port, sugar and star anise in a small pan, bring to the boil, reduce by half. Add the plums, simmer (uncovered) for approx. 5 mins. until just soft. Remove the pan from the heat, take out the star anise, allow the plums to cool in the syrup.

To serve

Carefully loosen the panna cotta from the edges of the ramekins using the tip of a knife. Briefly dip the ramekins in hot water, turn out the panna cotta onto plates, serve with the plums and port wine sauce.

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