Name: Baked greengages with liquorice panna cotta and ginger crumb
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 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

Baked greengages with liquorice panna cotta and ginger crumb

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

Serves 4

Prep

20M

Cook

30M

Total

50M

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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.

Ingredients

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

Method

Main

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.