A delicious Panna Cotta flavored with dried fig leaves. This recipe shows how to combines striking ingredients to make easy dishes.
The recipe below is for 4 individual serving.
1 oz fig leaves – about 6 leaves
8fl oz goat milk
8fl oz double cream
seeds from ½ vanilla pod
2¾ oz caster sugar
¼ oz gelatine – about 4 leaves
8 fresh figs, quartered
Wash and dry the leaves and leave in an airing cupboard or warm place for about a week to dry. Strip out the stems and blitz the leaves to a powder using a pestle and mortar or food processor.
Pour the goat milk and cream into a saucepan, add the vanilla seeds and sugar and bring to the boil. Simmer for one minute then remove from heat. Add the powdered fig leaves and cover with clingfilm. Leave to infuse for 10 minutes. Meanwhile soak the gelatine in cold water.
After 10 minutes squeeze out the gelatine leaves and add to the cream, stirring to help it dissolve. Infuse for a further 20 minutes, then pass through a fine sieve into a jug. Pour into four 5fl oz moulds and leave to cool completely before refrigerating until set – about four hours.
To serve, dip the moulds briefly in hot water, run a blunt-tipped knife around the edge and gently tip on to a plate. Decorate with fresh figs and serve.