White chocolate panna cotta with roasted figs
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 25g/1oz sugar
- 100g/3½oz white chocolate, broken into pieces
- 4 gelatine leaves, soaked for 5-10 minutes in warm water, squeezed dry
- 500ml/18fl oz double cream
- 4 figs, tops scored with a cross using a sharp knife
- Roast
- 150ml/5½fl oz milk
- 4 tbsp clear honey
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat the oven to 200C/400F/Gas 6.
- For the roasted figs, place the figs onto a baking tray and drizzle over the honey. Roast in the oven for 6-8 minutes, or until the figs have softened and the honey has caramelised. Set aside.
- Meanwhile, for the panna cotta, heat the cream and milk in a pan over a medium heat until the mixture is almost simmering.
- Reduce the heat to low and stir in the white chocolate and sugar until the ingredients have melted and the mixture is well combined.
- Remove the pan from the heat and add the soaked gelatine leaves. Stir until the gelatine leaves have melted then set the mixture aside until it has completely cooled.
- Pour the panna cotta mixture into ramekins, then chill in the fridge for five hours, or until set firm.
- To serve, dip the ramekin bases and sides in warm water to loosen the panna cotta from the moulds. Turn out one panna cotta into the centre of each of four serving plates. Place one roasted fig alongside.
Plating
Cookware for this recipe
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Saucepan
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Baking tray
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Baking dish
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Chef's knife
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Wooden spoon