We don’t make a lot of desserts at our place.
But when we have visitors or for special occasions, I like to make something a bit special to have after dinner.
This Easter, I made a panna cotta, infused with chai spices and sweetened with honey to serve with some grilled fresh figs. It was so delicious, I have to share it with you all.
It’s so easy to make and can be done a day in advance. If you are dairy-free, simply replace the cream and milk with coconut cream and milk! Yum.
Honey & Chai Spiced Panna Cotta with Grilled Figs
Vital Stats: gluten free, grain free, nut free, egg free
This is what you need:
1 1/2 cups organic cream
1 1/2 cups organic full-cream milk
1/2 cup organic honey
1 organic vanilla bean
3-4 organic cardamom pods
1 organic cinnamon stick, crumbled
1 organic star anise
2-3 organic cloves
2 1/2 teaspoons gelatine (I use Great Lakes)
6 figs, halved
6 teaspoons organic butter
2 teaspoons organic ground cinnamon or one cinnamon stick, crumbled
This is how you do it:
In a medium saucepan, place the cream, milk, vanilla bean (scrape first), cardamom, cinnamon, star anise and cloves. Put on a very low heat and infuse for 20 minutes.
Increase the heat to boiling and add the honey. Cook for a few seconds until the honey melts and is incorporated. Take off the heat.
Add the gelatine to two tablespoons of boiling water in a small jug and whisk until dissolved.
Pour the gelatine mixture into the cream mixture and stir well.
Using a fine sieve, strain the mixture into a glass jug.
Pour the mixture into 6 moulds, dessert dishes or glasses.
Place in the fridge for about four hours to set.
Just before you are ready to serve, cut the figs in half and add 1/2 a teaspoon of butter and a sprinkle of cinnamon to the top of each fig. Place on a tray and pop under a hot grill. Cook until warmed through and the butter has melted. Cool slightly.
Serve the panna cotta with two grilled figs.
(This recipe is adapted from one at taste.com.au)
*HOT TIP: if you want to get fancy, you can buy dariole moulds from kitchen stores and use them (greased) for your panna cotta. To serve, run an knife around the edge and tip upside down on a plate. I think it’s easier and just as nice to serve in lovely glasses or dessert dishes (and you don’t have to worry about them turning out perfectly!)
Have you made a panna cotta before??