Recipes
Vanilla Panna Cotta with Figs
Once a childhood treat for Janet, panna cotta is a firm favourite with the team here at LittlePod. The inclusion of vanilla livens up a delicious dessert that works well with all manner of fruit. Janet’s choice is figs and honey, but you can tailor this to suit your particular tastes!
Serves: 4 people.
Pre-heat oven to 180°C (fan-assisted) / 200°C (conventional) / 400°F.
This recipe includes
Natural Vanilla Paste
Ingredients
2 leaves gelatine
150ml whole milk
300ml double cream
110g caster sugar
A few drops lemon juice
1 tsp LittlePod natural vanilla paste
4 ripe, fresh figs
1 tbsp honey
1 tbsp Cointreau
½ cinnamon stick
6 pink peppercorns
Did you know…?
Vanilla has been found to increase oxytocin levels and can result feelings of happiness!
Method
- Place the gelatine leaves in a little cold water, then the lemon to the milk and leave to stand for 10 minutes.
- Pour the cream into a pan, add the sugar and stir over a gentle heat until the sugar has dissolved. Once it begins to simmer, remove from the heat.
- Stir the gelatine into the cream until dissolved. Sieve into a bowl and add the milk and vanilla paste. Divide the mixture between four small bowls or ramekins and refrigerate for 4-5 hours.
- Preheat the oven. Quarter the figs and put them in an ovenproof dish with the Cointreau, cinnamon stick and peppercorns. Bake for 20 minutes or until tender. Stir in the honey and remove the cinnamon stick and peppercorns.
- To serve, put the ramekins into very hot water and then turn over onto the serving dish. Serve with the baked figs.
This recipe was featured in Janet’s cookbook, Vanilla, cooking with one of the world’s finest ingredients.
Back to recipesCan I use vanilla pods as an alternative to paste?
Of course! Scrape the seeds from a single vanilla pod and pop these in instead…
