Amarula Panna Cotta – with honey roasted figs and shortbread crumble
Gabriel J Meyer(Serves 4)
| 300ml | Cream |
| 200ml | Amarula cream liqueur |
| 250ml | Milk |
| 20ml | Gelatin powder |
| 60ml | Peel’s honey (recommended: macadamia single source) |
| 50ml | Water |
| 100g | Shortbread, crushed coarsely |
Method
- Hydrate (soak) the gelatin in the 50ml water until it is thick/hydrated, then heat it in the microwave oven for about 20 seconds until it is dissolved.
- Combine the cream, Amarula, milk and Peel’s honey in saucepan and stir over low heat until dissolved. Do not let it boil.
- Add the dissolved gelatin, mix well and divide between 4 -6 ramekins (rinse the ramekins with cold water before use). Place in refrigerator to set for about 3 hours.
- Turn the panna cotta out onto serving plates (dip quickly into hot water) and serve with the honey roasted figs, shortbread crumble and a drizzle of Peel’s honey.
Honey roasted figs
| 12 | Medium sized black figs, rinsed but leave skin on |
| 50 ml | Peel’s honey |
Method
- Preheat the oven to 180°C
- Place the figs on a baking tray lined with baking paper. Lightly cut/score the figs into quarters and drizzle with Peel’s honey.
- Bake in the oven for about 10 minutes until the figs start to soften and brown slightly. Serve lukewarm.