Fig-Leaf Panna Cotta | Recipe | Natalie Penny

Name: Fig-Leaf Panna Cotta | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat your oven to 170°C/fan 150°C/Gas 3. Put the fig leaves on a baking tray and toast in the preheated oven for 4-5 mins. Add to a bowl and set aside.; Put the cream in a small pan, heat to just below boiling point, then pour it over the toasted fig leaves. Cover and leave to infuse for 8 hours, or overnight.; Once infused, strain the cream into a small pan, and add the vanilla seeds. Sprinkle over the setting agent, add the sugar, and bring to the boil.; Take the pan off the heat, pour the cream into 4-6 small moulds or bowls, and leave to cool. Place in the fridge to set for at least 4-6 hours, or overnight.; Meanwhile, prepare your figs. Preheat your oven to 180°C/fan 160°C/Gas 4. Place the figs on a baking tray and drizzle with the sweet wine, if using, vanilla bean paste, and maple syrup.; Roast for about 15 mins, until the figs are soft and their juices have been released.; When you're ready to serve, dip the panna cotta moulds into boiling water for a couple of seconds to loosen them, and tip each one onto a plate.; Serve the panna cotta with the roasted figs and their juices, and a sprinkle of dried fig leaves and chopped pistachio nuts, if you like.

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Panna cotta might feel like the kind of dessert that wouldn't translate well into a plant-based version, but trust me: this dish is a showstopper.

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Ingredients

Ingredients
Instructions
Preheat your oven to 170°C/fan 150°C/Gas 3. Put the fig leaves on a baking tray and toast in the preheated oven for 4-5 mins. Add to a bowl and set aside.
Put the cream in a small pan, heat to just below boiling point, then pour it over the toasted fig leaves. Cover and leave to infuse for 8 hours, or overnight.
Once infused, strain the cream into a small pan, and add the vanilla seeds. Sprinkle over the setting agent, add the sugar, and bring to the boil.
Take the pan off the heat, pour the cream into 4-6 small moulds or bowls, and leave to cool. Place in the fridge to set for at least 4-6 hours, or overnight.
Meanwhile, prepare your figs. Preheat your oven to 180°C/fan 160°C/Gas 4. Place the figs on a baking tray and drizzle with the sweet wine, if using, vanilla bean paste, and maple syrup.
Roast for about 15 mins, until the figs are soft and their juices have been released.
When you're ready to serve, dip the panna cotta moulds into boiling water for a couple of seconds to loosen them, and tip each one onto a plate.
Serve the panna cotta with the roasted figs and their juices, and a sprinkle of dried fig leaves and chopped pistachio nuts, if you like.