It is still very hot here in Dubai and before it is getting better it is getting worse; hot and humid, day and night! I am not sure how they are surviving next month, the month of Ramadan when Muslims are fasting during day time and are not allowed to drink. Will update you in a later post on how this is working out for the fasting population here in Dubai. For today I prepared a special and refreshing dessert made with White Plums and Yogurt. White Plums are not seen here every day; even they are perfect for a summer dessert. I have made a small Panna Cotta with natural Yogurt and White Plum puree sitting on a light Green Tea Bretton tart. I have topped the Panna Cotta with a crunchy homemade Granola and mixed some rice crispy into it. All I served with a spiced Plum compote with Rosemary, Chili and a dry white wine.

White Plum Panna Cotta, Green Tea Bretton, Granola and spiced Plum compote

For the Panna Cotta

300 gram Cream 35% 100 gram Milk 110 gram Sugar 165 gram Plain Yogurt 080 gram White Plum Puree 006 gram Gelatin leaf

Bring the cream and milk to the boil. Combine yogurt, puree and sugar and stir into hot cream. Simmer for two minutes. Dissolve soaked gelatin in hot liquid and strain into a bowl. Set aside to cool down before pouring into moulds. Set in chiller for a minimum of five hours before unmoulding.

For the Green Tea Bretton

220 gram Butter, soft 110 gram Icing Sugar 050 gram Egg Yolk 025 gram Green Tea Powder 125 gram Flour 014 gram Baking Powder Vanilla Bean, split

Cream the butter with icing sugar and add the egg yolk. Whisk creamy. Combine flour, green tea powder and baking powder, sift together and add the vanilla seeds. Fold into creamed butter until combined. Spoon into prepared moulds and bake at 185 Celsius for 18 minutes, Remove from mould while still hot and set aside to cool completely.

For the Spiced White Plum Compote 200 gram White Wine 200 gram Water 125 gram Sugar 060 gram Quetsch 250 gram White Plum Rosemary Chili Lemon Bring the water, wine, Quetsch and sugar to a short boil, add the Rosemary, Chili and halved lemon. Add the quartered Plums and simmer for a few minutes. Set aside to cool completely before serving. Assembly of Dessert Place the Panna Cotta on Green Tea Bretton and place on plate; garnish with home made Granola. Spoon the compote around the Panna Cotta and drizzle the liquid around the plate.