INGREDIENTS:
Serves 6
FOR THE YOGHURT PANNA COTTA:
200ml milk
100g sugar
12g gelatine leaves, bloomed
800g Dalewood full-cream Stirred Jersey yoghurt
FOR THE STREUSEL:
50g cake flour, sifted
50g light brown sugar
50g salted butter
FOR THE PLUM SORBET:
1.2 litres water
200g glucose
350g castor sugar
500g plum purée (boil 500g plums in 500ml water and reduce by half, then blend until smooth)
METHOD:
TO MAKE THE PANNA COTTA:
To make the yoghurt panna cotta, combine the milk and sugar in a saucepan and bring to a boil. Remove from the heat. Slowly pour a third of the hot milk over the gelatine and stir until combined. Add the remaining milk and the full-cream Dalewood yoghurt and stir. Divide between glasses and chill until set. To make the streusel, preheat the oven to 180°. Combine all the ingredients in a bowl and rub together using your fingertips until fully incorporated. Transfer to a baking sheet and bake for 20 minutes. Stir halfway through the baking time if the edges are darkening quicker than the middle. Remove from the oven when golden brown, then allow to cool. To make the plum sorbet, combine the water, glucose and sugar in a saucepan. Boil until the sugar has dissolved. Remove from the heat and add the plum purée. Chill the mixture, then churn in an ice-cream machine. Freeze until required. This recipe will make a large batch but it’s always great to have some sorbet in the freezer for a treat on a hot day!
TO SERVE:
Remove the panna cotta from the fridge, spoon over the streusel and top with a scoop of sorbet.
Recipe courtesy of Brendan & Leigh Thorncroft, taken from their book Sunday Lunching at The Table
Design and styling courtesy of Roxanne Spears
Photograph courtesy of Claire Gunn