Buttermilk pannacotta with orange-roasted figs

Submitted By:
ZoshJosh


Background Info:
Had something similar during a special restaurant dinner and just had to make my own version. They wouldn't give me their recipe (boo-hoo). The Vanilla Pod can be substituted by 6 cardamom pods and then the seeds added to the cream like the vanillas for a slightly different taste. No. of Servings:
4 Preparation time:
40min(s) Course:
Dessert Cooking time:
30min(s) Cooking Instructions:
For the buttermilk panacotta, heat the double cream in a small saucepan with the split open vanilla pod.

Remove from the heat once boiled, and add the condensed milk.

Squeeze dry the gelatine leaves, and add to the hot cream. Stir until the gelatine has dissolved.

When the cream mixture has come tor body temperature, add the buttermilk, and stir.

Remove the vanilla pod and scrape out the seeds and return them to cream.

Pour the mixture into four small ramekins.

Allow to set in the fridge for at least four hours.

Preheat the oven to 190C/375F/Gas 5.

Halve the figs.

Place 50ml/1¾oz water in an ovenproof dish with the orange and lemon juice and orange zest. Add the figs skin side down. Sprinkle them with sugar.

Cover loosely with foil, and bake in the reheated oven for 15 -20 minutes, the time will depend on size and ripeness of fruit.

When cooked the fig juices will blend with the juices in dish.

Remove the figs and pour the juices into a small pan.

Boil down to a syrup like consistency. Return the figs to the syrup off the heat, and allow to cool.

To serve, gently turn out a buttermilk panacotta in to the centre of a plate. Surround with two halves of figs and a spoonful or two of the syrup. Garnish with a piece of the vanilla pod. Serve with biscotti on the side.