Goat Yoghurt Panna Cotta with Honey Roast Figs and Walnuts
A stunningly easy dessert that's creamy and full of flavour.
Equipment
- 4 ramekins or shallow serving glasses or bowls
- Saucepan
- Whisk
- Measuring jug
Ingredients
- 300 grams heavy whipping cream
- 100 grams goat yoghurt
- 25 grams sugar
- 1 tsp vanilla paste/extract
- 1 tsp gelatin powder (or 1.5 gelatin leaf)
- 8 whole ripe figs
- 2 tbsp honey, plus extra for drizzling
- 20 grams chopped walnuts
Instructions
- In a saucepan, combine cream, sugar and gelatin. Let sit for 5 minutes to allow the gelatin to soften, If using gelatin leaf, soften in cold water for at least 5-10 minutes, strain well and then add to cream mix.
- Gently heat while stirring for 5 minutes. Don't allow the mix to boil but you want to ensure the gelatin has melted.
- In the measuring jug, place the goat yoghurt and vanilla, pour over the cream and gently mix together until fully combined and smooth.
- Divide the mixture into your chosen serving dish and allow to set in the fridge for at least 4 hours or until set.
- Preheat oven to 170°c or 160°c if fan assisted.
- Meanwhile, prepare the figs by cutting them in half and laying on a baking tray, facing up. Drizzle the honey over the figs and roast for 15-20 minutes until starting to slightly bubble on top,
- When ready to serve, place the roasted figs on top of the set panna cotta and sprinkle with walnuts and drizzle with honey.