This Shropshire Prune damson panna cotta was dreamt up and cooked by David Jarram, Head Chef at Fishmore Hall in Ludlow, Shropshire, with his Sous Chef, Nathan Eades.

The chefs presented the dessert as one of the  damson dishes at the Slow Food Ludlow Marches Taste Workshops at the Ludlow Food and Drink Festival, 2013.

The damson panna cotta, mingled with fromage blanc,  was astonishingly good. A dark chocolate ice cream truffle and caramelised granola sealed the deliciousness deal.