Vanilla and fig-leaf panna cotta with scorched lemon syrup

Name: Vanilla and fig-leaf panna cotta with scorched lemon syrup
Cook time: 30 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 370ml milk; 750ml cream; 120g castor sugar; ½ vanilla bean; 5 small fig leaves, freshly picked and washed; 3½ gold-strength leaf gelatine sheets (5.5g), soaked in very cold water for 5 or 10 minutes; lemon syrup; amaretti biscotti - store-bought is fine

Karen Martini

March 21, 2018

Fig leaves add flavour to this panna cotta.Marina Oliphant

Time:< 30 minsMakes:10

This may seem unusual, but fig leaves impart the same smoky notes that make figs distinctive. You could substitute a sprig of rosemary.

Ingredients

370ml milk
750ml cream
120g castor sugar
½ vanilla bean
5 small fig leaves, freshly picked and washed
3½ gold-strength leaf gelatine sheets (5.5g), soaked in very cold water for 5 or 10 minutes
lemon syrup (recipe here)
amaretti biscotti - store-bought is fine

Method

In a medium pan, warm the milk, cream, sugar and vanilla bean (and scraped seeds). Roll the fig leaves to break the fibres and release flavour then add them to the pan. Bring to a simmer over a medium flame then take off the heat.
Drain off the gelatine and squeeze out any water. Drop into the pot, stir through and allow to sit for 15 minutes.
Strain the mix through a fine strainer and pour into 10 x 120ml-capacity dariole moulds to the top. Chill in the fridge overnight or for at least six hours.
To serve, tip the mould towards you and, with the tip of your finger, gently pull the top edge of the panna cotta away from the side to break the seal (don't use hot water to remove them). Rotate the mould gently, then turn out on a plate. Spoon over some cooled lemon syrup and serve with biscotti, whole or crushed and crumbled over the top.