Method

• 1.
  Grease base and side of a 18cm round cake pan with canola oil spray.
• 2.
  Place 1/2 cup (125ml) of the milk and the gelatine in a small bowl and set aside for 5-10 minutes to soften.
• 3.
  Place cream and sugar in a medium saucepan over medium-high heat and bring almost to boiling point, then immediately remove pan from heat. Remove gelatine leaves from milk and squeeze out excess moisture, reserving milk. Add the softened gelatine to cream mixture and whisk until completely dissolved. Whisk in the reserved milk, then strain into a large heatproof jug and stand at room temperature for 5 minutes to cool slightly.
• 4.
  Meanwhile, while cream mixture cools, place the ricotta, pistachio paste and remaining 1/2 cup milk in a small food processor. Whiz until smooth, scraping down side of bowl once or twice.
• 5.
  Whisk the ricotta mixture into the slightly cooled cream mixture in the jug until smooth, then pour into the prepared pan, tapping base firmly on the benchtop to release any trapped air bubbles. Chill, uncovered, for at least 8 hours or overnight until set (the panna cotta will still have a good wobble).
• 6.
  For the Marsala blood plums, place plums in a flat, heatproof dish, cut-side up. Place the Marsala and honey in a small saucepan over medium-high heat and cook, stirring constantly, until the honey dissolves and mixture comes to the boil. Boil, shaking pan occasionally, for 3 minutes until thickened slightly. Immediately pour over plums in dish, carefully turn plums to coat, then stand until cooled to room temperature, carefully turning only once or twice.
• 7.
  Turn panna cotta out onto a serving plate, spoon over the Marsala plums and sprinkle with pistachios. Serve.