yello® – in season now

BLACK DIAMOND® Plum Panna Cotta and Plum Jelly

  • Servings


  • Prepration Time

    10 mins

  • Cook Time

    5 mins

  • Passive Time

    overnight in refrigerator


  • 500 g dark chocolate
  • edible gold dust to brush silicon moulds
  • 6 black diamond plums cut in half, remove stone
  • 50 g caster sugar (¼ cup)
  • 375 ml water (1½ cups)
  • 375 ml whole cream milk (1½ cups)
  • 375 ml cream (1½ cups)
  • 1 vanilla pod
  • 50 g caster sugar (¼ cup)
  • 3 tsp gelatin powder
  • Plum Jelly
  • 1 tsp gelatin powder
  • plum water from the poaching liquid


  • Start by making chocolate cups. Brush x 6 silicon cup moulds with gold dust to give a shimmer.
  • Now melt chocolate, bring a small quantity of water to the boil in a saucepan, remove from heat and place a stainless steel bowl on top tip in the chocolate.
  • Stir chocolate until completely melted then pour over the silicon moulds until you have an even thick coating over all, now tip upside down to get rid of the excess chocolate, use a tray or baking paper to collect the excess chocolate. Wipe tops of moulds clean with a spatula.
  • Place on another tray and set in the refrigerator. (These can be made a day ahead).

Panna Cotta

  • Next place the plums, sugar in a heavy based pot and cover with 375 ml water and bring to a gentle simmer to poach plums for approximately 3 – 5 minutes or until tender. Remove plums from liquid, set aside. Reserve the plum water to make the jelly later.
  • Then bring milk, cream to the boil with the remaining sugar and vanilla pod in another pot. Discard the vanilla pod and take off the heat and add the poached plums and puree using a stick blender.
  • Add the gelatin and stir briskly with a fork until dissolved. If using chocolate cups, allow panna cotta to cool and then pour into chocolate cups. Refrigerate overnight.
  • Meanwhile make jelly by adding 1 tsp of gelatin to the warm plum liquid and stir briskly with a clean fork until dissolved pour into a plastic rectangular take away container and refrigerate until set.
  • To serve: Remove the chocolate cups with the now set panna cotta from the silicon moulds.
  • Finally, just before serving use a spatula to loosen the jelly from the edges and turn out onto a board and cut into 1 cm cubes, and place on top of the panna cotta.


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