Fig leaf panna cotta
A recipe from our farm restaurant, The Riverford Field Kitchen. These sweet, creamy figgy puddings make the most of seasonal figs and fig leaves. You will need to allow time to infuse the cream with the fig leaves, either overnight or all day if you start the recipe in the morning. You will also need to leave the panna cottas to set overnight, but they are worth the wait. We topped ours with a fig leaf crumb, which is a great finishing touch, but they are also lovely without.
Cook's notes
If you don’t have enough figs to serve 1 per pudding, you can mix with or swap for seasonal berries.
Ingredients
For the panna cotta
- 4 fig leaves
- 1 litre double cream
- 160g sugar
- 3 gelatine leaves
For the crumb topping (optional):
- 2 fig leaves
To serve:
- 3 - 6 figs, quartered (or seasonal berries)
Method
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Step 1
Preheat your oven to 170°C/Gas 3. Put the fig leaves in a baking tray in the preheated oven and toast for 5 minutes.
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Step 2
Warm the cream to just below boiling point and pour into a bowl with the toasted fig leaves. Cover and leave to infuse all day or overnight.
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Step 3
Strain the cream into a pan and bring to the boil with the sugar. Bloom the gelatine in cold water for 5 minutes.
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Step 4
Take the cream off the heat and whisk the gelatine into the cream. Pour into moulds and set in the fridge overnight.
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Step 5
To tip out, dip the moulds into boiling water for a couple of seconds then tip onto a plate. Serve with chopped figs and/or seasonal berries.
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Step 6
We topped ours with an optional fig leaf crumb. To make this, toast 2 fig leaves for 5 minutes in an oven at 170°C/Gas 3, then blitz into a powder.