Vanilla Panna Cotta with Java Plum (Jamun) Reduction

For the Java Plum (Jamun Reduction) : Take the Jamun in a saucepan and add water just to cover the fruit.Place the saucepan on medium heat and boil till the flesh comes off the fruit.

Mash with a potato masher to completely mash the flesh.Strain through a soup strainer into a separate saucepan.Mix the cornflour in 2 tbsp cold water.

Heat the strained liquid and sugar till sugar melts and the liquid comes to a boil.Add the cornflour extract and let the liquid boil till it turns a little thick.Take off heat and leave to come to room temperature.

Make the Panna Cotta : Soak the Agar Agar for 10 – 15 minutes and drain through a sieve.You will have a glutinous paste left.Reserve this paste.

Boil milk and add sugar and Vanilla Essence.Add the drained Agar Agar and whisk well to combine.Take off heat and pour into small,moistened Ramekins,Jelly Moulds or a big bowl if you intend to serve it as one big sized dessert.

Set for 30 minutes at room temperature.It will set beautifully.Then refrigerate for 2 hours.

Serve : De mould the Panna Cotta.Slide a knife around the edges and invert the bowl on a dessert plate.The pudding slides out easily.

Drizzle on and around with the prepared reduction and sprinkle some edible gold pearls if required!