Sunday, January 31, 2010

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!! 


  • 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


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.

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