• Introduction

• Breakfast

• Snacks and Smoothies

• Lunch and Dinner

• Salads, dressings and dips
• Soups
• Fish, poultry and meat
• Baking and Desserts

Baking and Desserts

Panna Cotta with Honeyed Figs

Ingredients serves 4
Suggested Honey:NEW ZEALAND CLOVER

• 15ml (1tbsp) powdered gelatine
• 30ml (2tbsp) orange juice or amaretto de Saronno liqueur
• 600ml (1 pint) double cream
• 1 vanilla pod, split
• 40g (1½oz) caster sugar
• 15ml (1tbsp) Rowse clear honey
• For the honeyed figs:
• 4 ripe figs
• 60ml (4tbsp) Rowse clear honey

Method

1

Lightly oil four individual moulds or ramekin dishes. In a small bowl sprinkle the gelatine over the orange juice or almond liqueur. Leave for 5 minutes then place over a pan of simmering water until dissolved.

2

Place 450ml (3/4 pint) of cream, the vanilla pod, sugar and honey in a saucepan and bring to the boil. Simmer for 5 minutes. Remove the vanilla pod and scrape out the tiny seeds, from the inside, into the cream. Stir in the gelatine mix and leave to cool.

3

Whip the remaining cream until it forms soft peaks and fold into the cooled vanilla cream. Pour into the prepared moulds and chill for several hours, or until set.

4

Just before serving cut the figs into quarters, place in a shallow heatproof dish and drizzle over the honey. Place under a preheated grill for 4-5 minutes, to soften. Carefully loosen the panna cotta and turn out onto plates. Serve at once with the figs and honey syrup.