Here’s another creative panna cotta with figs. The technique, speed, skill, creativity and endurance required of the TV chef/Masterchef contestants/food bloggers amazed me. But one crucial point is the creativeness always gets my special attention and tempt me to explore and create or recreate a recipe. It is the moment my stomach starts growling to my conscious mind, the bulb of my mind also flickering nonstop and my hands could be busy.

Today, my creative idea is making fig puree with molasses to add to my fig panna cotta. On top of that, I am also making a flower out of a fig. I am grateful to God for His help and abundant provisions. This time I am using bowls. I am glad to explore fig puree with molasses. It’s sweet, beautiful and delicious. Let’s cook!!!

Ingredients

300 g Double cream
300 g sour cream
400 ml thickened cream
150 ml milk
100 ml orange juice, divided
150 g icing sugar
2 gelatine sheets
2 Tsp gelatine powder
1 Tbs castor sugar
8 plum figs, to puree
8 plum fig, chopped finely

Garnish

6 figs, cut into flower
6 figs, cut into pieces
30 ml orange juice
1 Tbs molasses

Method

Soak sheets gelatine in ice water about 5 minutes. Grease glass bowls with some oil and set aside. Puree 8 figs with 50 ml orange juice. Place sour cream, icing sugar, double cream, thickened cream, 50 ml orange juice, 8 fig finely chopped, pureed figs and milk in deep pot on low heat; stir well to avoid lumps.

Then add gelatine sheets, (squeezed the lump gelatine then add in); stir well. Now add powder gelatine, one Tsp at a time and stir and in the last Tsp of gelatine add castor sugar; stir to dissolved. Let’s cool a little bit about 7 minutes.

Spoon the slightly cool panna cotta into the prepared greased glass bowls. Leave panna cotta in fridge overnight. The following day, just before serving prepare the garnish ingredient. Puree 6 figs, molasses with 30 ml orange juice. You want it to be thick slightly.

Next cut the fig stems off, then cut a cross over the top and gently press the bottom to open it. Bring out the glass bowls of panna cotta. Then spoon some pureed fig over, make design on top. Place each fig flower in the middle of the bowls. Drizzle puree and molasses over the flower. Place a dollop of fig puree around the flower. Serve fig panna cotta with extra pureed fig. Enjoy!!!

https://helenscchin.com/2019/03/29/figs-panna-cotta-with-fig-flower-and-figs-pureed-with-molasses/

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