2 sheets of gelatine or 10g powdered gelatine
¾ cup milk
120g caster sugar
4-6 plums, depending on size
½ cup water
½ cup red wine
¼ cup sugar
2 star anise
1 Soak the gelatine leaves in cold water for 5 minutes. Squeeze out excess water then put in a saucepan with the milk, cream and sugar.
2 Stir over a low heat until the sugar and gelatine have dissolved then strain and pour into cup moulds or glasses. Refrigerate for six hours or leave overnight. Serve in the glasses or dip the bottoms of the moulds in hot water then turn upside down to release.
3 Halve the plums and remove the stones. Bring the remaining ingredients to a simmer in a saucepan, stirring to dissolve the sugar. Add the plums and gently cook for 10 minutes. Let cool in the liquid before serving with the panna cotta.