Ginger Pannacotta with Plum Sorbet

Serves 6

Plum Sorbet

  • 10 ripe plums, seeded and chopped with skin on
  • 125 ml sugar syrup
  • juice of 1/2 lemon

Ginger Pannacotta: 

  • 4 gelatine sheets
  • 280ml milk
  • 2 heaped tbsp caster sugar
  • 1/2 thumb of ginger, peeled and slice thinly
  • 280ml cream

Plum Sorbet:

Purée the plums, sugar syrup and lemon juice in a blender until smooth.

Strain through a fine-mesh stainless-steel sieve into a large bowl, refrigerate until cold. Pour into an ice cream maker and churn. 

Transfer to a container, cover and freeze for 2 hours, or until firm. 

Ginger Pannacotta:

Soak the gelatine in a small bowl of iced water until softened. Remove from the bowl and squeeze gently to drain any excess water.

Warm the milk, sugar and ginger in a small saucepan over low heat and stir to dissolve the sugar. Take the pan off the heat, cover with a lid and leave to sit for 15-20 minutes to allow the ginger to infuse.

Return the pan to the heat and re-warm the milk. Add the drained gelatine and stir to dissolve.

Place the cream in a mixing bowl and strain the milk mixture through a very fine stainless-steel sieve onto the cream. Stir gently with a wooden spoon.

Pour into five ramekins or small glasses and leave in the fridge for at least 2 hours.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe Diane Heierli • Photography C&D Heierli