CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Amarula panna cotta – with honey roasted figs and shortbread crumble

1

  • Overview
  • Ingredients
    10 items
  • Directions

Enjoy the luxurious flavors of Amarula Panna Cotta served with honey-roasted figs and a delightful shortbread crumble. A sophisticated dessert with a hint of African indulgence.

  • 300ml cream
  • 200ml  Amarula cream liqueur
  • 250ml milk
  • 20ml gelatin powder
  • 60ml honey
  • 50ml water
  • 100 g shortbread, crushed coarsely – for serving
  • Extra honey for serving

Honey Roasted Figs

  • 50 ml honey
  • 12 medium sized black figs, rinsed but leave skin on

Panna Cotta

  • Hydrate (soak) the gelatin in the 50ml water until it is thick/hydrated, then heat it in the microwave oven for about 20 seconds until it is dissolved.
  • Combine the cream, Amarula, milk and honey in saucepan and stir over low heat until dissolved. Do not let it boil.
  • Add the dissolved gelatin, mix well and divide between 4 -6 ramekins (rinse the ramekins with cold water before use). Place in refrigerator to set for about 3 hours
  • Turn the panna cotta’s out onto serving plates (dip quickly into hot water) and serve with the honey roasted figs, shortbread crumble and a drizzle of honey

Honey Roasted Figs

  • Preheat the oven to 180°C
  • Place the figs on a baking tray lined with baking paper. Lightly cut/score the figs into quarters and drizzle with the honey. (Do not cut through_
  • Bake in the oven for about 10 minutes until the figs start to soften and brown slightly. Serve lukewarm