A flavour sensation sure to please. This impressive recipe by Julie Le Clerc presents a light vanilla panna cotta accompanied with delicious preserved figs, indulgent fig Vincotto and tart freeze-dried raspberries. Don’t forget our very own Sabato oat lace biscuits for a fabulous crunch!

Serves 8

600ml cream
150ml milk
50g caster sugar
1 Heilala vanilla bean, split lengthways with seeds scraped out
2½ gelatine leaves (silver strength)

To serve:
Can Bech preserved figs   
Vincotto with fig    
Fresh As freeze dried raspberries, lightly crushed
Sabato oat lace biscuits

Combine the cream, milk, sugar, vanilla bean and seeds in a saucepan set over a low heat. Stir the mixture gently until the sugar has dissolved and the cream just reaches boiling point. Remove saucepan from the heat.

Soak gelatine leaves in a small bowl of cold water for 5 minutes, or until softened. Squeeze gelatine to remove excess moisture. Add gelatine to the pan and stir until dissolved.

Strain the mixture through a sieve into a bowl, to remove the vanilla bean.

Set the bowl over ice to cool the liquid, stirring occasionally until thickened but not set. This step is important to avoid the gelatine separating and setting in a thick layer at the bottom of the panna cottas.

Pour into 8 x 1/2 cup capacity dariole moulds or small coffee cups. Refrigerate for at least 6 hours, or overnight to set.

To serve, briefly dip each mould into a bowl of boiling water to loosen the contents. Carefully turn each mould upside down to turn out panna cotta onto serving plates.

Serve each panna cotta with a preserved fig and a drizzle of vincotto. Scatter some crushed raspberries over the top and serve with oat lace biscuits on the side.

Recipe by Julie Le Clerc



Sold Out