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Lavender Panna Cotta with Caramelised Cinnamon Figs

Guest Chef Recipe

Lavender Panna Cotta with Caramelised Cinnamon Figs
Courtesy of Mark & Viki @ Cold Fusion Chalets
gluten free
wheat free
kid friendly
2 spoon difficulty rating

Serves: 4

Lavender Panna Cotta with Caramelised Cinnamon Figs

When we designed our vegan chalet menu, we wanted a blend of simple, plant-based meals and a few versions of real chalet classics. Panna cotta, literally “cooked cream” is a simple recipe, the key to success is all in the execution. A great panna cotta has just the right amount of wobble as it sits on the plate and the flavour should be delicate and subtle enough to not overpower your cream. We simply replaced dairy cream with coconut cream in this recipe and animal-based gelatine with the natural gelling agent agar agar. The beauty of panna cotta is that it’s a versatile canvas for pretty much any flavour you want to add so let your imagination run wild, our guests can expect a few weird and wonderful variations this winter.

Ingredients: 

  • 500ml coconut cream
  • 6 drops food grade lavender oil
  • 1 tsp agar agar
  • 90ml maple syrup
  • 4 ripe figs
  • 1 cinnamon stick
  • 1 star anise
  • 5 cloves
  • 1 lemon, juiced

Method: 

  1. Select four dariole or silicone moulds. Grease them with a little coconut oil and put aside. If using silicone moulds, place on a chopping board for ease of transport.
  2. In a medium-sized saucepan gently heat the coconut cream, 50ml maple syrup, agar agar and lavender oil whilst stirring. Reduce the heat to a simmer as soon as it starts to boil, stirring gently.
  3. Pour the mixture through a sieve into a jug to ensure any undissolved agar agar is removed. 
  4. Fill your moulds slowly to the top, taking care to avoid air bubbles.
  5. Place in the fridge for 2-3 hours or until set.
  6. In a pan, heat the lemon juice, 40ml maple syrup, cinnamon stick, star anise, cloves and a dash of water.
  7. Slice the figs into halves and add to the liquid, allowing to simmer until the figs have softened.
  8. Remove from the liquid and set aside.
  9. Continue to reduce the liquid until it has thickened to your desired sauce consistency.
  10. Once the pannacotta has set, remove from the fridge and using a rounded butter knife, gently separate the edges from the moulds and turn out onto your serving plate.
  11. Garnish with figs, a thin layer of compote or jam, mint leaf a dusting of cacao powder and drizzle with some of the thickened sauce.
  12. Serve immediately.

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