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 figs puree to add on 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 fig panna cotta is for my family and I to enjoy. It’s has a bit of texture, firmer, delicious and pureed to go with. Let’s cook!!!!
500 g yoghurt
300 g sour cream
400 ml thickened cream
150 ml milk
100 ml orange juice, divided
150 g icing sugar
2 sheets gelatine
5 Tsp gelatine powder
1 Tbs castor sugar
6 plum figs, to puree
4 plum fig, chopped finely
1 fig, cut into flower
4 figs, cut into pieces
30 ml orange juice
Soak sheets gelatine in water about 3 minutes. Grease jelly mould with some oil and set aside. Puree 6 figs with 50 ml orange juice. Place sour cream, icing sugar, yoghurt, thickened cream, 50 ml orange juice, fig finely chopped, pureed figs and milk in saucepan on low heat; stir well to avoid lumps.
Then add sheets gelatine, (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 jelly mould. Leave panna cotta in fridge overnight. The following day, just before serving prepare the garnish ingredient. Puree 4 figs with 30 ml orange juice. You want it to be thick slightly.
Next cut 1 fig stem off, then cut a cross over the top and gently press the bottom to open it. Remove jelly mould cover, place a plate over it and flip upside down. Remove the center jelly mould, gently lift up. The jelly will plop out from the case, remove the case.
Now spoon some pureed fig over, make design on top. Place the fig flower in the middle. Drizzle puree and molasses over the flower. Serve fig panna cotta with extra pureed fig. Enjoy!!!
Note: You can use ramekins or wine glasses if you don’t have the jelly mould. I have added extra gelatine powder for it to be a bit firmer. You don’t have to. You can pour the pureed over it if you like. Omit molasses if you don’t want too.
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