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

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??

You might also like to try my recipe for Chocolate Cherry Tart!

This is such an easy and tasty recipe that is perfect for lunch boxes.

I guess they aren’t really ‘muesli’ bars as they don’t contain oats! But you can certainly use oats instead of quinoa if you like.

Quinoa (pronounced KeenWah) is incredibly nutritious – it’s very high in protein. Combined with all the seeds and eggs, these bars will have you fuelled up and ready to go!

HOT TIP: You can use any combination of dried fruits,nuts and seeds – as long as the mixture you add to the eggs equals 5 cups.

Gluten-Free, Nut-Free Muesli Bars

Vital Stats: gluten free, grain free, dairy free, nut free, refined sugar free

Okay, so this is what you need:

1/2 cup organic quinoa, dry

1 cup dried apple

1 cup organic sultanas

1/2 cup dried organic figs

1/2 cup organic sunflower seeds

1/2 cup organic pumpkin seeds (pepitas)

1/2 cup organic shredded coconut

1/4 cup organic chia seeds

1/4 cup organic sesame seeds

3 organic, free range eggs

2 tablespoons organic maple syrup or honey (optional)

2 teaspoons organic ceylon cinnamon

2 teaspoons organic vanilla extract

Hot tip: choose organic dried fruit where you can, as it doesn’t contain preservatives.

Okay, so this is how you do it:

Preheat the oven to 160° celsius. Line a slice tray with a non-toxic baking paper.

Rinse the quinoa really well (I soak for a bit and then rinse). This is really important as quinoa has a bitter saponins that coat it and need to be removed.

Cook the quinoa in a saucepan with 1 cup of filtered water. It will take about ten minutes. You will know it’s cooked because it becomes translucent.

HOT TIP: Make extra quinoa and store it in the fridge or freezer. It’s fantastic added to a salad or used instead of rice.

Cool the quinoa right down (you don’t want scrambled eggs)!

Chop the apple and figs. You can use the food processor or thermomix to do this.

Mix all the ingredients together well. I like to get my hands in and give it a good massage!

Press it firmly down into the slice tin and bake for 25-30 minutes or until cooked.

I cover the slice halfway through the cooking time with some baking paper so it doesn’t burn on top.

Cool on a wire rack before slicing with a bread knife into bars.

These freeze really well, so make a double batch and you will always have some on hand!

Makes about 12 large bars.

Want more?

Check out my 10 Healthy Muesli Bar recipes.