Lightly oil six 125ml ramekins and wipe out any excess oil.
In a saucepan, gently warm 1 cup of milk mixed with the tea. Once warm, remove from heat and set aside for at least an hour to infuse. Strain and discard the tea leaves.
Pour the remaining 1/2 cup of milk into a separate, larger saucepan and sprinkle the gelatine powder over the surface to “bloom” for 3-5 minutes.
Gently heat the milk and gelatine until gelatine is just dissolved (1-2 minutes). Add sugar and tea-infused milk. Stir for a few minutes, to make sure the sugar and gelatine are completely dissolved. Make sure the milk’s temperature remains low. Add the cream and stir through until well combined.
Remove the pan from the heat and let it sit in cold water, in your sink, for 2-3 minutes, while you keep stirring.
Pour into prepared ramekins, cover, and refrigerate for at least 4 hours.
Preheat the oven to 180ºC. Place the plum halves face down in a baking dish and pour enough water to cover approximately 1cm of the plums. Sprinkle over sugar and spice.
Bake for 30 minutes or until softened. Set aside to cool.
When ready to serve, run a thin knife around the edge of the ramekin and gently invert over a chilled serving plate.
When ready to serve, run a thin knife around the edge of the ramekin and gently invert over a chilled serving plate.
Decorate with spiced plum halves and drizzle some of their syrup over the top.
