i’m not normally a dessert person, but one of my all-time favourites is panna cotta. once you get the hang of it, it’s so easy to make and can look really impressive when dishing up to your friends.
so many flavours work well with panna cotta – check the rest of the site for my strawberry panna cotta recipe, it’s also fantastic with ginger and rhubarb – but i particularly love this recipe. it substitutes sugar with honey for that distinctive flavour, and works fantastically well with figs.
check the @greedygirlgrubblog instagram page for a video of the wobble!
6 x gelatine leaves
300ml double cream
500ml semi-skimmed milk
80g honey (panna cotta)
2 x vanilla pods, seeds separated from pods but keep all
6 x figs
15g honey (figs)
extra honey and vanilla popping candy, to garnish
serves 6 – when making this for just the 2 of us, i halve the quantities to make 3 and keep the spare pot as a tester/afternoon snack!
- soak the gelatine leaves in cold water for 5 minutes until softened.
- add the cream, milk, honey and vanilla pods and seeds into a saucepan, and gently bring to the boil. be careful, as burnt milk adds quite a nasty flavour!
- remove from the heat, and discard the vanilla pods.
- squeeze the moisture out of the gelatine leaves using kitchen towels, then add to the mixture and combine until dissolved.
- pour into clean and cold ramekins, and leave at room temperature to cool down. you’ll notice a skin form over the top – once they’ve reached the right temperature, remove this using a spoon. then, leave in the fridge to set for 3-4 hours.
- once ready to serve, slice your figs in half and dip the cut side into honey. heat a griddle pan over a medium heat, and place the figs face down to caramelise for a couple of minutes.
- to remove your panna cotta from the ramekin, the easiest method is to blast the outside of the ramekin quickly with a blow torch. i don’t have any gas for my blow torch at the moment, so the easiest way i find is to fill a bowl with boiling water and carefully dunk them in for 1-2 seconds. this can be dangerous, so if you’re trying it please use tongs and be careful not to allow any water to enter the ramekin! it should soften the edges enough to get it out.
- serve alongside your caramelised figs. i like to garnish my panna cotta with an extra drizzle of honey, and a sprinkling of vanilla flavoured popping candy.