Method

• 1.
  Ginger cream will need to chill in the fridge for at least 5 hours.
• 2.
  Soak the gelatine in a bowl of cold water for 5 minutes to soften.
• 3.
  Meanwhile, combine the cream, sugar, ginger beer and fresh and ground ginger in a saucepan, and bring to a simmer over medium heat. Squeeze excess water from gelatine and add to cream mixture. Strain mixture through a sieve into a bowl then chill for 1 hour or until starting to thicken. Remove from fridge, lightly whisk and pour into six 200ml capacity ramekins. Return to fridge for 4 hours or until set.
• 4.
  For the poached plums, combine the plum, orange zest, sugar and 1 cup (250ml) water in a saucepan over medium heat. Bring to a simmer, then reduce heat to low and simmer for 5 minutes or until plums are just tender and syrup thickens slightly. Remove from the heat and transfer to a heatproof bowl to cool, then place in the fridge to chill.
• 5.
  Heat 1cm oil in a small saucepan over medium-high heat. Fry wonton wrappers, in batches, turning, for 30 seconds or until crisp and golden. Remove and drain on paper towel. Dust with icing sugar.
• 6.
  Serve creams garnished with wonton crisps and poached plums.