- 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.