Preparation Time 20 mins
500g Pitted Prunes
1 Small chilli or few slices depending on heat
1 Cinnamon Stick
5 Pieces Star Anise
. •. •. •
400ml Double Cream
1 Vanilla Pod Split Lengthways
2.5 Sheet Gelatine
1 Small Pot Shortbread
Place sugar, water, chilli, cinnamon and star anise into a pan. Bring to boil until dissolved.
Pour over the prunes and mix. L eave out to soak up the liquid 2/3 hours minimum. Better overnight.
Soak gelatine leaves in cold water until soft and jelly like.
Bring to the boil the milk cream sugar and vanilla pod.
Take of boil and whisk in gelatine.
Strain and divide into metal Dariole moulds or similar. Refrigerate 3/4 hours till set firm.
To assemble dip the dariole moulds into boiling water then turn out the panna cotta onto your dishes.
Divide up your prunes and syrup.
Crush your shortbread with a rolling pin then crumble over the top. Enjoy!