This recipe is part of Phillippa's Mother's Day dinner series - a three-course menu worth lingering over. Begin with the Pane Toscano with Dressed Stracciatella, move on to the Roast Beef Fillet with Basil Herb Salad and Phillippa's Spiced Nuts, and end here.

Ingredients:

• 150g fresh plain goats curd cheese, slightly salted, i.e Meredith Dairy Fresh Chevre
• 7 tbsp cream
• 1-2 tbsp sugar, depending on taste
• 5g Vanilla paste with seeds, or 1 tsp vanilla essence
• 100g Phillippa’s Almond Fennel biscotti
• 1 tbs strongly flavoured honey, (I use Coastal Peppermint)

Poached Plums

• Plums 500g, about 6
• ½ cup sugar
• 1 cup water
• Peel of 1 orange
• 1 cinnamon stick

Method:

1. Quarter plums, simmer in sugar, water, orange peel and cinnamon about 20 mins or until soft and mushy. Strain and Cool, reserve syrup.

2. Blend goats cheese, vanilla, 1-2 tbs sugar to taste, and cream to a smooth, soft consistency, refrigerate.

3. Crumb biscotti by pounding with a rolling pin or using a blender until fairly fine.

4. Spoon plums into a serving dish, making a hole in the centre. Spoon cheese mixture into the centre.

5. Liberally sprinkle the biscotti crumbs over the top. Drizzle with honey.

Serve room temp or chilled, handing around for everyone to serve themselves.

(Reserved syrup can be added to sparkling water with a squeeze of lemon.)