Method

• 1.
  Place the creams in a saucepan with 180g caster sugar and 1 vanilla bean and its seeds. Cook over low heat, stirring to dissolve the sugar. Bring to a gentle simmer, then turn off heat.
• 2.
  Place the leaf gelatine in a bowl of cold water for 5 minutes or until soft. Drain and squeeze dry, then add to to the warm cream mixture and stir to dissolve. Remove the vanilla bean and pour the mixture into six 150ml dariole moulds. Refrigerate for at least 4 hours.

• 3.
  Preheat oven to 180°C. Place the remaining sugar in a small bowl. Add the seeds from the remaining vanilla bean (reserve the bean) and stir to combine.
• 4.
  Arrange the plums, cut-side up, in a shallow baking dish and drizzle with the lemon juice and sprinkle with the vanilla sugar. Cut the reserved vanilla bean into small pieces (about 2cm) and place among the plums, then bake in the oven for 20-25 minutes or until cooked.
• 5.
  Allow the plums to cool before serving with the panna cottas.