Ingredients

The makings of the

1
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.
2
Whisk the Philadelphia into the hot mixture until fully incorporated. Pour in the Vege-Gel powder and whisk until dissolved.
3
Preheat oven to 180 °C.
4
Allow the mixture to cool slightly before pouring into glass tumblers and setting in the fridge.
5
Place the plums into a roasting tray and cover with the cranberry juice and remaining sugar, cover the tray tightly with foil.
6
Cook the plums for 15 minutes until soft and just holding their shape and then cool.
7
Finally, once the panna cotta has set, top with the cooled plums and sprinkle with the white chocolate callets.