Method

• 1.
  For the yoghurt sorbet, soak gelatine in cold water for 5 minutes to soften. Meanwhile, combine milk, sugar and glucose in a saucepan over high heat and cook, stirring constantly, until sugar is dissolved.
• 2.
  Squeeze excess liquid from gelatine and stir through milk mixture until dissolved. Place yoghurt in a bowl and add milk mixture, whisking until well combined.
• 3.
  Add yoghurt mixture to an ice-cream machine and churn according to manufacturer’s instructions. Transfer to a loaf pan, cover surface directly with baking paper, then cover with plastic wrap and freeze for 6 hours or until frozen.
• 4.
  To make rosemary oil, blanch rosemary in boiling water for 30 seconds. Drain and refresh in iced water, then drain and pat dry with paper towel. Transfer to a blender with oil and whiz for 3 minutes or until smooth. Strain through a fine sieve into a bowl. Set aside until needed.

• 5.
  Preheat the oven to 220°C. Grease a baking tray and line with baking paper.
• 6.
  Rub plums with extra 1 tsp oil, place on prepared tray and roast for 25 minutes or until lightly caramelised.
• 7.
  Stand sorbet at room temperature for 10-15 minutes or until softened slightly. Divide plums among serving plates and serve immediately with scoops of yoghurt sorbet drizzled with rosemary oil.