There are few things more pleasing than the gentle wobble of a panna cotta on a plate. Served here with warm, sweet and sour figs. Perfection.
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Step 1.
Fill a bowl with ice cold water and submerge the gelatin leaves in the water to soften.
Step 2.
Pour the double cream, milk, sugar and vanilla bean extract (alternatively, use a vanilla pod: split it in half lengthways and scrape out the seeds) into a saucepan set over a low-medium heat. Heat gently until warm and steaming, stirring regularly, until the sugar has dissolved. Lift the gelatine from the cold water and squeeze out as much cold water as possible. Add the gelatine straight into the pan and stir to dissolve for a minute.
Step 3.
Pour the mixture into a jug and then divide equally between 150ml dariole pudding moulds. Put into the fridge and chill for at least 4 hours but preferably overnight.
Step 4.
When ready to serve, heat the grill to high and line a baking tray with baking paper. Cut the figs into quarters, then lay, cut sides up, on the lined baking tray. Scatter with the sugar and drizzle over the balsamic then slide under the grill for 2-3 mins until golden and bubbling.
Step 5.
Fill a small bowl with warm water. Working one at a time, carefully dip the panna cotta moulds into the bowl of warm water for around 20 seconds, then invert onto a small plate and gently shake until the panna cotta frees itself from the mould. Spoon on the warm figs and any syrup and serve.
Serves
4
Gelatine Leaf
Double Cream
Whole Milk
Caster Sugar
Vanilla Extract
Fig
Demerara Sugar
Balsamic Vinegar
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
Serves
4
Gelatine Leaf
Double Cream
Whole Milk
Caster Sugar
Vanilla Extract
Fig
Demerara Sugar
Balsamic Vinegar
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Fill a bowl with ice cold water and submerge the gelatin leaves in the water to soften.
Step 2.
Pour the double cream, milk, sugar and vanilla bean extract (alternatively, use a vanilla pod: split it in half lengthways and scrape out the seeds) into a saucepan set over a low-medium heat. Heat gently until warm and steaming, stirring regularly, until the sugar has dissolved. Lift the gelatine from the cold water and squeeze out as much cold water as possible. Add the gelatine straight into the pan and stir to dissolve for a minute.
Step 3.
Pour the mixture into a jug and then divide equally between 150ml dariole pudding moulds. Put into the fridge and chill for at least 4 hours but preferably overnight.
Step 4.
When ready to serve, heat the grill to high and line a baking tray with baking paper. Cut the figs into quarters, then lay, cut sides up, on the lined baking tray. Scatter with the sugar and drizzle over the balsamic then slide under the grill for 2-3 mins until golden and bubbling.
Step 5.
Fill a small bowl with warm water. Working one at a time, carefully dip the panna cotta moulds into the bowl of warm water for around 20 seconds, then invert onto a small plate and gently shake until the panna cotta frees itself from the mould. Spoon on the warm figs and any syrup and serve.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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