CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Amarula Panna Cotta

1

  • Overview
  • Ingredients
    8 items
  • Directions

This AMARULA PANNA COTTA celebrates South African flavours with the iconic Amarula cream liqueur adding a unique richness to the panna cotta.  I served it with honey roasted figs but you can easily substitute it with roasted plums or fresh blueberries

Serves 4

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

12        medium sized black figs, rinsed but leave skin on

50 ml   honey

 

  • 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
  • TO MAKE THE 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