What a combination – silky chocolate panna cotta meets the deep, spiced sweetness of red wine–poached plums, finished with a crisp golden maple crumble. Balancing richness and freshness, this is a stylish yet simple finish to any meal.
Serves: 6
Prep time: 25 minutes + chilling
Cook time: 20 minutes
Difficulty: moderate
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Ingredients
Chocolate Panna Cotta
2 tsp powdered gelatine
2 tbsp cold water
300ml thickened cream
200ml full-cream milk
1/4 cup caster sugar
1 tsp vanilla bean paste
120g dark chocolate (70% cocoa solids), finely chopped
Red Wine Poached Plums
4 ripe plums
1 cup red wine
1/4 cup caster sugar
1 strip orange peel
1 small cinnamon stick
Golden Maple Crumble
30g unsalted butter, cold and cubed
40g plain flour
2 tbsp maple syrup
Pinch sea salt
Method for Chocolate Panna Cotta with Red Wine Poached Plums and Golden Maple Crumble
1. Make the Chocolate Panna Cotta: Lightly oil ramekins, dariole moulds or glasses and set aside.
2. Place the gelatine and cold water in a small bowl for 5 minutes or until the gelatine blooms. Set aside.
3. Place the cream, milk, sugar and vanilla in a saucepan over low heat and warm gently until steaming but not boiling. Remove from heat, add chocolate and stir until melted and smooth. Stir through the bloomed gelatine until fully dissolved. Pour the chocolate mixture into the prepared moulds and refrigerate for at least 5 hours or until fully set.
4. Make the Red Wine Poached Plums: Cut the plums in half and remove the stones, keeping the halves intact. Bring a saucepan of water to the boil. Add the plums and briefly blanch until the skins loosen. Peel carefully.
5. Place the wine, sugar, orange peel and cinnamon in a shallow saucepan and bring to a gentle simmer. Add the plums, cut-side down, and poach gently, turning once, until soft but still holding their shape. Remove the plums and increase the heat slightly to reduce the poaching liquid to a glossy, sticky syrup.
6. Make the Golden Maple Crumble: Preheat the oven to 170°C fan forced. Line a baking tray with baking paper. Rub the butter into the flour until large, uneven crumbs form. Drizzle the maple syrup over the top. Add the salt and gently toss to create irregular clumps. Scatter onto the lined tray and bake for about 10 minutes or until deep golden and crisp, stirring halfway through cooking. Set aside to cool completely (this allows the crumble to firm up). Once cool, use your fingers to break up or a rolling pin to crush.
7. To assemble: Turn out the panna cottas onto serving plates. Spoon over the red wine syrup and top with a plum half. Finish with a generous scattering of golden maple crumble.
Handy Hints for your Chocolate Panna Cotta with Red Wine Poached Plums and Golden Maple Crumble
- Keep the poaching liquid at a gentle simmer so the plums stay intact.
- The crumble should be chunky and uneven rather than fine.
- Assemble just before serving for the cleanest panna cotta edges and crunch.
Coffee Pairing – Red Velvet Latte
Pair with our bright and beautiful Red Velvet Latte for an unforgettably indulgent coffee break!
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