Name: Ginger creams with poached plums
Yield: 1
Ingredients: 3 titanium-strength gelatine leaves; 375ml cream; 75g caster sugar; 250ml ginger beer; 2 tsp grated ginger; 1.25 gm ground ginger; Sunflower oil, to shallow-fry; 8 wontons wrappers, halved diagonally; Icing sugar, to dust; 4 blood plums, halved; 2 strips finely pared orange zest; 110g caster sugar

Ginger creams with poached plums

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Impressive Thai-inspired dessert.

Ingredients:

3 titanium-strength gelatine leaves
375ml cream
75g caster sugar
250ml ginger beer
2 tsp grated ginger
1.25 gm ground ginger
Sunflower oil, to shallow-fry
8 wontons wrappers, halved diagonally
Icing sugar, to dust
4 blood plums, halved
2 strips finely pared orange zest
110g caster sugar

Instructions:

Soak the gelatin in a cold water bath for 5 minutes to soften.
In a saucepan over medium heat, combine cream, sugar, ginger beer, fresh and ground ginger. Bring to a simmer. Squeeze excess water from gelatin and add to the mixture. Strain through a sieve into a bowl. Chill for 1 hour until slightly thickened. Lightly whisk, pour into six 200ml ramekins, and chill for 4 hours to set. For the poached plums, in a saucepan over medium heat, combine plums, orange zest, sugar, and 1 cup water. Simmer until plums are tender and syrup thickens, about 5 minutes. Cool in the fridge before serving.
In a small saucepan, heat a layer of oil over medium-high heat. Fry wonton wrappers in batches, turning, until they are crisp and golden, about 30 seconds per batch. Remove and let drain on a paper towel, then dust with icing sugar.
Garnish creams with wonton crisps and poached plums before serving.

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