Pannacotta with plumsyrup.

S6
375ml cream
230g castor sugar
one vanilla pod
10g gelatine
500g full fat yogurt
1 tablespoon rose-water
4 plums, fresh

On medium heat, cook 115g sugar, cream and vanilla pod (split open and de-seeded into the mix) and bring to the boil while stirring.
Take half a cup of the mix and poor the gelatine into it. Make sure the gelatine dissolves. Then poor it back into the rest of the mix. Poor in the yogurt and whisk. Strain and poor into 6 cups.
Let it chill in the fridge for atleast 4 hours.
Over low heat stir the rest of the sugar and the rose-water combined with half a liter of water. Once th sugar has dissolved bring it to the boil. Then add the plums and let it simmer for 10 minutes. Once the plums are tender, remove them and let the sauce reduce until syrupy.
Take the pannacotta's out of the fridge and serve with the sauce and plums.


drink: an espresso