The makings of the

Pour the milk and cream into a heavy based pan along with 300 g of the sugar and the vanilla essence. Heat the mixture over a medium heat and bring to a gentle simmer.

Whisk the Philadelphia into the hot mixture until fully incorporated. Pour in the Vege-Gel powder and whisk until dissolved.

Preheat oven to 180 °C.

Allow the mixture to cool slightly before pouring into glass tumblers and setting in the fridge.

Place the plums into a roasting tray and cover with the cranberry juice and remaining sugar, cover the tray tightly with foil.

Cook the plums for 15 minutes until soft and just holding their shape and then cool.

Finally, once the panna cotta has set, top with the cooled plums and sprinkle with the white chocolate callets.