White Chocolate Panna Cotta with Honey-Roasted Figs and Walnuts
White Chocolate Panna Cotta makes a perfect, decadent dinner party dessert. Add Honey-Roasted Figs for a delicious seasonal pudding to grace the Christmas table too. Naturally gluten free. Utterly smooth and delicious
Place 6 individual non-stick pudding basins (or equivalent) in the freezer (if possible) to chill.
Soak the gelatine leaves in cold water to soften for 5 minutes as per instructions on the packet.
Heat the milk in a small saucepan until it is just below simmering point and then remove from the heat immediately. Do not allow to boil.
Drain the gelatine and squeeze out any excess water.
Add to the hot milk, stirring until completely dissolved.
Pour the cream into a larger saucepan and add the sugar and vanilla paste.
Bring to a boil over a medium heat, stirring constantly. As soon as it starts to boil, remove immediately from the heat.
Add the chopped white chocolate and stir until completely melted and smooth.
Pour the milk-gelatine mix into the cream-chocolate pan and stir until fully combined.
Take the moulds from the freezer and pour the panna cotta mixture through a tea strainer or sieve into the moulds, in equal portions.
Cool the puddings as quickly as possible (I also covered the moulds with cling film to limit a skin forming).
Chill in the fridge until completely set.
Pre-heat the oven to 200 C/400 F/Gas 6.
Trim the very top off the figs and score a cross into the top of each.
Squeeze the sides gently to push the centre of each fig open slightly.
Place the prepared figs upright in an oven-proof dish.
Drizzle each fig with a tablespoon of honey, before sprinkling with a dusting of ground cinnamon and a little finely grated lemon zest.
Roast for 6 to 8 minutes until the honey has caramelised.
Remove the figs from the oven and set aside.
Gently warm the outside of each pudding basin and carefully tip each Panna Cottas onto a serving plate. (I usually give the outside of each pudding basin a very quick dip in very hot water (being careful not to get ANY liquid on the Panna Cotta surface)).
Place a fig next to each pudding (it is fine if these are still warm) and drizzle it with a little extra honey (optional).
Sprinkle chopped walnut and white chocolate sprinkles over the top of both Panna Cotta and figs and serve.
The density and success of this recipe will vary on accuracy of measurement of the ingredients. I recommend therefore that if possible, you use the metric measurements and that you also weigh the milk and cream (rather than use a measuring jug). * Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.