Vanilla Panna Cotta with Preserved Figs & Vincotto – Sabato
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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sabato.co.nz.
Ingredients
- 600ml cream
- 150ml milk
- 50g caster sugar
- 1 Heilala vanilla bean, split lengthways with seeds scraped out
- 2½ gelatine leaves (silver strength)
- Can Bech preserved figs
- Vincotto with fig
- Fresh As freeze dried raspberries, lightly crushed
- Sabato oat lace biscuits
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