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.
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