I absolutely love panna cotta. This version includes a hint of cardamom, which complements it in a lovely way, especially when served with honeyed figs. For serving purposes, I placed the figs on small cookies made from plain pastry dough (from the pastry shells recipe). You can use any kind of plain cookie really, or something in complementing flavours, but you can omit them too.
I used to have my panna cottas split on me but a chef told me to get it to a full rolling boil first, and my panna cotta has never split since.
These pots were part of a High Tea, so I made 6 very small pots. You can also make 4 regular dessert portions of this. Don’t be tempted to serve a lot of panna cotta per person, it is much heavier stuff than you’d think.
- 200ml double cream (30-35% fat)
- 40gr sugar
- 5 cardamom pods
- 2gr gelatin sheets (1.2 sheets)
- 2 figs
- 1 tbs honey
- Small plain cookies (see above)
Makes 6 very small glasses
Combine the cream and sugar in a thick based saucepan. Prick the sides of the cardamom pods with a knife, wiggle the knife some to open the sides a bit and add the pods to the pan. Press the pods to the side of the pan while submerged, which fills the pods with cream and allows for better infusion.
Heat the cream to a rolling boil and take it off the heat. Leave to infuse.
Soak the gelatin sheets in cold water for 5 minutes.
Re-heat the cream to a rolling boil. Take it off the heat and fish out the cardamom pods.
Squeeze the water out of the gelatin sheets and add the gelatin to the pan. Stir well and divide the cream over glasses or little pots.
Leave to cool some, then set them in the fridge to set and cool fully.
Cut the figs into three to four wedges, depending on their size. Drizzle the honey over them and leave them to stand for a few hours (while the panna cotta sets and cools). Turn the figs a few times, flipping the cut sides into the honey.
Place a cookie on the glass (if using), then lay a honeyed fig on top.