Cinnamon Panna Cotta with Marinated Figs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 ml cream
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 packet gelatine (leaf gelatine)
- 10 fig (s)
- 250 ml port wine
- 2 tablespoon honey
- 1 teaspoon lemon juice, (fresh)
- 1 lemon (s), untreated, grated zest
Print Recipe
Pin Recipe Instructions
- Panna cotta:
- Bring the cream with sugar and cinnamon to the boil, simmer over low heat for about 10 minutes. Soak the gelatine leaves as described on the package and dissolve in the cream mixture.
- Fill into small cups or bowls and leave to cool in the refrigerator for approx. 5 hours.
- Tip: Another recipe suggested 2 sheets of gelatin. I`ll take the whole pack of 6 sheets for better strength.
- Tip 2: It is best to fill the panna cotta in ceramic or porcelain cups / bowls, rinse them with cold water for a long time. Then put the bowls briefly in warm water to turn them over and loosen the mixture at the edge with a sharp knife.
- For those in a hurry: Place the bowls in the freezer for about 1 hour, then in the refrigerator for another hour - should be enough.
- Figs:
- Let the port wine, honey, lemon juice and peel boil down in a saucepan over high heat for about 10 minutes. Clean, wash and quarter the figs. Add to the simmering port wine for about 1 minute, remove from heat and refrigerate.
- Serving:
- Turn the panna cotta out onto a large plate, drape the figs around it and distribute the sauce nicely. Garnish with a little icing, cinnamon stick and chopped pistachios.
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