Soak gelatine leaves in ice water, adding each leaf to the water one by one to evenly hydrate.
In a pot, add almond milk and Whittaker's Honey Nougat & Almond chocolate. Bring to a gentle simmer, stirring until the chocolate is melted, then bring to the boil and remove from the heat.
Strain the gelatine, and squeeze out any excess water. Then add to the hot pot of your almond milk and chocolate mixture. Stir until gelatine has melted then strain the mixture into a jug with a spout.
Pour 100ml of the mixture into each glass and allow to chill in the refrigerator until set.

To make the poaching liquid, add star anise, cinnamon quill, honey, Heilala Vanilla and water to a pot then bring to the boil. Lower the heat to a gentle simmer for 10mins.
Cut the plums in half, remove the seeds and place on a baking tray.
Return your poaching liquid to the boil then pour over the plums. Tightly cover with foil, place in a preheated oven at 150°C and cook for 10mins. Check the plums and if needed, cook for a further 5-10mins or longer depending on their size.
Once cooked, remove from the oven and using a slotted spoon gently remove plums from the poaching liquid and carefully peel off the skin while still warm. For best results, allow the plums to cool in the poaching liquid (overnight is ideal) .
Weigh out 250mL poaching liquid and bring to the boil. In a jug, mix together cornflour and 3OmL water and pour into the boiling liquid whisking until thickened. Allow to cool.
Cut plum halves into 4 wedges (smaller if they are bigger) then fold into the thickened poaching liquid.

In a bowl, mix together sifted flour, icing sugar, cocoa powder. Add egg whites and mix to a smooth paste.
Melt butter in a microwave or pot on gentle heat then slowly pour into the bowl and stir until combined.
Using an offset palette knife, spread the tuile mixture very thinly on baking paper or silicone mat then sprinkle the slivered almonds on top.
Place in the bottom rack of a preheated oven at 150°C for 15mins, checking every 5mins until the tuile is dry and crispy. Allow to cool then break into shards.

Whisk together all ingredients to a soft peak and transfer to a piping bag.

Remove your set panna cotta from the fridge, spoon on plum compote, pipe on the vanilla Chantilly cream and finish with Cocoa and Almond Tuile Shards.
Finish by dusting over Freeze dried plum powder (optional)

We've been busy crafting something truly delicious...