Vanilla Pannacotta with Grilled Figs & Sticky Toffee Pecans

Sorry about the lack of photos for this one, was concentrating on too many things at once, and it's too overcast to easily get a sharp photo today!! 

Ingredients:

• 250ml pouring cream
• 2 tbsp milk
• 80gm caster sugar
• 1 tsp vanilla extract
• 2 tsp gelatin
• 3 figs
• A handful of pecan halves
• 1 tsp butter
• 1/3 cup water
• 1/2 cup sugar

Method

Combine the cream, milk, 80gm caster sugar, vanilla in a saucepan over low heat.

Stir until the sugar has completely dissolved and the liquid is close to a boil.

Remove from heat

Mix gelatin with 1 tbsp hot water in a small bowl, in simmering water until the gelatin has dissolved

Add and mix well into the panacotta

Pour the pannacotta into 2 150ml moulds and refrigerate for 3 hours minimum.

Combine the water, sugar and butter in a saucepan and melt over medium heat. 

When the mixture turns golden, add the pecans and remove from the heat.

Halve the figs and place under a hot grill for 5 minutes, keeping an eye on them.

Place the pannacotta in a hot water bath for 1 minute to loosen, then turn onto serving plate.

Arrange the figs and pecans on the plate around the pannacotta and spoon on some of the toffee.