for 4 person

Panna cotta

5 dl	single cream
2 tbsp	sugar
1	vanilla pod, halved lengthwise, seeds scraped out
3 sprig	sage
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

Nut brittle

80 g	sugar
2 tbsp	water
80 g	macadamia nuts
2 pinch	sea salt

Plums

250 g	plums, pitted, quartered
½ tbsp	sugar
2 tbsp	water
1 sprig	sage, leaves torn off

How it's done

Panna cotta

Pour the cream into a pan along with all the other ingredients up to and including the sage, bring to the boil while stirring. Turn down the heat, reduce to 400 ml. Take the pan off the heat, remove the sage. 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.

Nut brittle

Bring the sugar and water to the boil without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts and fleur de sel, mix, spread on a sheet of baking paper, leave to cool. Break the nut brittle into pieces.

Plums

Place the plums in a pan along with all the remaining ingredients, cover and simmer over a low heat for approx. 5 mins. until just soft.

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. Top with the plums and nut brittle.

Show complete recipe