Panna cotta, black figs, balsamic, almond
Ingredients
1x Panna cotta portion
3/4 Black fig, cut into 3 pieces to order
5g Blasamic
2g Almonds
MOP
- Remove the pan cotta portion from the mould onto a small grey speckled plate. Ensure that the panna cotta comes out of the mould cleanly
- Place the cut fig pieces onto the plate as per above and finish with a drizzle of the balsamic
- Top with almonds
Panna cotta batch.
Ingredients
1l double cream
300ml milk
3.5 gelatine leaves
160gr caster sugar
1 vanilla pod
MOP
- Put milk and double cream together with the vanilla pod and bring to a simmer.
- Put the gelatine in cold water to hydrate.
- Add the sugar to the heated milk, vanilla and cream and mix well
- Place the mix in a bowl and place the bowl over ice water or in the blast chiller. Make sure to stir occasionally whilst the mix is cooling so the vanilla doesn’t set at the bottom of the mix.
- Before setting, pour the mix into the small metal ramekins and fill to the top. Allow 12-24 hours minimum for the mix set completely
Waiters Notes
Vanilla panna cotta with black figs and honey
Allergies: Dairy, amonds