Dark Chocolate Panna Cotta with Red Wine Poached Plums

Lightly oil 6 × 1⁄2-cup capacity ramekins or plastic moulds and place them on a tray.

Soak the gelatin leaves in a bowl of cold water for about 5 minutes.

Put the cream, milk, sugar and vanilla in a saucepan and bring to a simmer.

Take off the heat and add the chopped chocolate. Leave for 1 minute then whisk until smooth.

Lift the gelatin out of the water and squeeze out excess water. Add to the chocolate mixture and stir to dissolve.

Pour the mixture into the ramekins and when cool, refrigerate for at least 3–4 hours until set.

To serve: Dip the base of each ramekin into hot water for a few seconds. Run a small knife around the inside of the dish and turn the panna cotta out on to chilled plates.

Serve with whipped cream and the poached plums. 

Red Wine Poached Plums

Halve the plums and remove the stones. Bring the wine and sugar to a simmer in a sauté pan, stirring to dissolve the sugar. 

Add the plums and gently cook for about 10 minutes until tender but not falling apart, turning once. Carefully remove from the pan and simmer the liquid until reduced a little and syrupy. Pour over the plums and cool before serving.