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Vanilla Panna Cotta with Preserved Figs & Vincotto

Vanilla Panna Cotta with Preserved Figs & Vincotto

Recipe by Julie Le Clerc

Vanilla Panna Cotta with Preserved Figs & Vincotto

Serves 8

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

To serve:
Can Bech preserved figs   
Vincotto with black 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.

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