Panna Cotta With Grilled Figs

Recipe Ingredients

3		Leaves of gelatine
75		Cream
200		Caster sugar
1/3 cup	78ml	Milk
1 teaspoon	5ml	Vanilla essence
2 tablespoons	30ml	Amaretto
		Grilled Figs
6		Ripe figs
3 tablespoons	45ml	Amaretto
1/3 cup	65g / 2.3oz	Caster sugar
2 tablespoons	30ml	Ground almonds

Recipe Instructions

Soak gelatine in cold water until soft. Combine cream with sugar, milk and vanilla in a saucepan and cook over low heat until almost boiling. Remove from the heat. Squeeze water from gelatine, add getatine to cream mixture and stir until dissolved. Return to heat and bring just to the boil, stirring constantly. Remove from heat and cool slightly. Stir in the Amaretto. Pour into 6 individual 200ml moulds that have been rinsed in cold water, and refrigerate until set. Cut the figs into quartets and brush with Amaretto. Combine sugar and almonds on a plate. Gently press cut side of figs on mixture to coat. Place under a preheated high grill until sugar is caramelised. Unmould panna cotta and serve with figs. Serves 6. Bon Appetit-Exec.Chef Magnus Johansson

Source:
Aust Gourmet Traveller Jan'94

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.