Yield: 12 Servings

Ingredients:

Yogurt Panna Cotta:
• 12 grams (6 sheets) gelatin
  
• 750 grams heavy cream
  
• 300 grams granulated sugar
  
• Zest of 2 oranges
  
• 750 grams plain whole milk yogurt
  
  Rhubarb Blood Orange Compote
  
• 150 grams granulated sugar
  
• Water, as needed
  
• 250 grams rhubarb, washed, peeled, and chopped
  
• Zest and juice of 1 blood orange
  
  Apple Gelée:
  
• 4 grams (2 sheets) gelatin
  
• 20 grams water
  
• 1 grams agar agar
  
• Sugar, to taste
  
• 200 grams apple cider
  
  To Assemble and Serve:
  
• 12 greengage plums
  
• Granulated sugar

Method:

For the Yogurt Panna Cotta:
Bloom gelatin in water. In a saucepan over medium heat, combine cream, sugar, and zest, and gently warm. Remove from heat and stir in gelatin until dissolved. Temper into yogurt and strain through a chinois. Spoon into molds and refrigerate for at least 2 hours or until set.

For the Rhubarb Blood Orange Compote:
In a medium non-reactive sauté pan, combine sugar and just enough water to moisten. Over high heat, cook to a light caramel. Add rhubarb to pan and toss. Allow juices from rhubarb to dissolve bits of sugar. Cook until mixture is fairly dry. Add orange zest and juice; cook until liquid is absorbed. Remove from heat, cool, and chill.

For the Apple Gelée:
Bloom gelatin in water. Combine agar agar with sugar, and sprinkle into liquid. Bring to a gentle boil; reduce heat while maintaining a simmer for 2 to 3 minutes. Remove from heat and whisk in bloomed gelatin. Allow to cool slightly for a few moments and pour into a plastic-lined half sheet pan. Refrigerate until set; then cut into 4 centimeter squares.

To Assemble and Serve:
Split plums and remove pits; sprinkle cut sides with sugar and lightly caramelize with a blowtorch.  Arrange 2 plum halves on each panna cotta, along with a spoonful of rhubarb-blood orange compote. Lay squares of apple gelée over top and serve immediately.

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