Easy to make and a great dessert for those last few days of summer

What you will need

• 3 Plums, sliced
• 2 Glasses Rosé wine
• 125 ml Caster Sugar
• 1 – 2 Tots Grenadine
• Vanilla Ice Cream
• Rose Petals

What to do

Pour the Rosé wine into a Saucepan and add the sliced plums and caster sugar and simmer for 8 – 10 minutes. When caster sugar is completely dissolve with the wine, remove from heat, add the Grenadine and leave to cool completely and to allow a bit more of the plum flavour infused into it.

A glass of Rosé can be enjoyed while waiting for the mixture to cool down completely (after which it must be refrigerated for 30 minutes)

When you are ready to start plating, Strain wine mixture through a sieve and make sure that all the plum slices are removed.

To serve: place one scoop of ice cream in the centre of the serving vessel (bowl) and slowly pour the wine mixture around it and garnish with rose petals.

Ice cream can also be substituted with Vanilla Panna Cotta

• 1/3 cup milk
• 1 envelope unflavoured gelatine
• 2 ½ cups heavy cream
• ½ Cup white Sugar
• ½ Teaspoon Vanilla Extract

What You Do

Pour milk into a small bowl, and stir in the gelatine powder. Set aside.

In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan.
Pour the gelatine and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature.

When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.