Crà¨me Fraà®che Panna Cotta with Plum Soup

Crème Fraîche Panna Cotta with Plum Soup
Recipe courtesy of Melissa Chou, pastry chef of Aziza (adapted from her StarChefs award-winning dish)

Serves: 12

Plum Soup Ingredients:
4 pounds plums
1 cup sugar

Preparation:
1. Rough chop plums and place into a large pot (include pits). Add sugar and enough water to cover the plums generously (about 10 cups). Place a piece of parchment on the surface of the liquid and cook on medium high heat for about an hour, occasionally stirring, but not crushing the plums.
2. Set a strainer over a large bowl and pour in the soup. Simply allow the soup to drain out, but do not press on the plums or the soup will become cloudy. You should have about 6 cups soup.
3. Reduce the soup until you have about 4 cups. Adjust sugar to taste. Chill and reserve.

Crème Fraîche Panna Cotta Ingredients:
2 cups crème fraîche
¾ cups cream
6 tablespoons sugar
1 ½ teaspoons gelatin powder

Preparation:
1. Dissolve the gelatin in a generous tablespoon of water. Meanwhile, gently heat the cream with the sugar in a small pot over medium low heat.
2. Cut the gelatin into cubes and when the cream begins to simmer, remove from heat and add the gelatin. Whisk until fully dissolved. Whisk in the creme fraiche. Strain and pour into about 12 lightly oiled 2 ounce timbale molds.

Garnishes:
Strawberries, cut lengthwise into sixths
Mint chiffonade

To serve:
1. Gently run the tip of a small knife around the edge of the panna cotta. Using your fingers, gently pull the panna cotta away from the side of the mold and invert into a shallow dessert bowl.
2. Garnish with the strawberries and mint. Pour in about ¼ cup of soup and serve.