Panna Cotta with Plum Syrup

Lightly grease 4x125ml jelly moulds or ramekins. Whisk gelatine and hot water in a jug until dissolved. Combine cream, milk and sugar in a saucepan. Stir over a medium heat until sugar has dissolved and mixture just comes to the boil. Scrape seeds from vanilla bean and add to cream mixture.

Remove from heat. Pour a little of the cream mixture over the gelatine and whisk to dissolve. Pour mixture back into pan. Stir to combine. Strain into a jug. Pour into prepared moulds and chill for 3 hours or until set.

To serve, stir extra sugar, water and lemon juice in a small pan over a medium heat until dissolved. Simmer until thickened slightly. Halve plums, remove stones and dice. Add to syrup, remove from heat and set aside until required.

To remove panna cotta, wipe the outsides of moulds with a hot, wet cloth. Run the tip of a sharp knife between the mould and the panna cotta to release. Turn out onto serving plates. Spoon a little of the syrup and diced plums over the top.