Name: Chocolate Panna Cotta, Chargrilled Plums & Honeycomb Dust recipe by Vijetha Rangabashyam at BetterButter
Cook time: 300 min
Total time: 300 min
Yield: 4
Ingredients: 300 ml cream; 100 ml whole milk; 80 g caster sugar; 100 g chocolate chopped; 2 tsp powdered gelatin; ½ vanilla bean split and scrapped; 30 g butter unsalted; 60 g sugar; 30 g golden syrup; ½ tsp baking soda; 4 plums (sweet); 1 tbsp butter

For panna cotta: In a saucepan,combine cream and sugar . Cook the cream until sugar dissolves over medium heat.

Sprinkle gelatin over milk. When the cream comes to the boil, add the milk and gelatin mixture.

Add vanilla and chopped chocolate and whisk till the chocolate melts into the mixture.

Remove from heat and pour the panna cotta mixture into 4 ramekins or moulds of your choice through a fine sieve.

Refrigerate for 4 hours or overnight.

For honeycomb dust: combine butter, sugar and golden syrup in a pan. Simmer over low heat until the butter melts and sugar dissolves.

When the sugar starts to bubble up and add the baking soda. The mixture should really foams up after adding baking soda and turn into a rich golden colour.

Pour mixture into a greased tin and allow it to cool. It will harden, break the honey comb into pieces, and pulse it down to a fine dust in a processor.

For plums: Halve the plums. Add butter to a griddled pan and add plums on the melted butter over low heat. Chargrill the plums until they are lightly soft.

To serve, un-mould the panna cotta over a plate, place 2 halves of plums and sprinkle with honeycomb dust.