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.