Again, I discovered this picture appeared in the draft, surprised that I didn’t post it. Anyway, I went to a friend house for lunch, she serves her watermelon panna cotta with palm sugar syrup. Before I could open my mouth to ask for recipe. She gave me her recreated recipe and a bottle of palm sugar syrup.
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 panna cotta with palm sugar syrup. On top of that, I am adding bought ice cream on sale and chocolate sprinkles. I am grateful to God for His help and abundant provisions. This time I am using small dishes. I am glad to explore fig panna cotta with palm sugar syrup. It’s a lovely colour, sweet, beautiful and delicious. Let’s cook!!!
Ingredients
300 g sour cream
300 ml thickened cream
150 ml milk
150 g icing sugar
100 ml orange juice, divided
2 gelatine sheets
2 Tsp gelatine powder
1 Tbs castor sugar
8 figs, to finely chopped
8 figs, to puree
1-2 Tbs palm sugar syrup
Garnish
salted caramel ice cream
chocolate sprinkles
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 and set aside. Place sour cream, icing sugar, 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 with castor sugar and palm sugar syrup; 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 spoon ice cream on to the panna cotta and sprinkles chocolate sprinkles. Enjoy!!!
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