5 Platinum strength gelatin sheets
2 1/2 cups (625g) Thickened cream
1/2 cup (125g) Milk
1/2 cup (125g) Sugar
4 Tbs Amaretto liqueur
1 punnet Fresh figs cut in half
1/4 cup Balsamic vinegar
2 Tbs White sugar
3 Tbs Roughly chopped roasted almonds
Method
FOR THE PANNA COTTA
- Bloom gelatine sheets in a bowl of cold water cold water until soft, squeeze as much water out of the gelatine as possible and set aside.
- In a saucepan combine thickened cream, milk, sugar and Amaretto
Bring mix to a simmer over a medium heat, stirring. - Once simmering turn off heat and stir in gelatine sheets until completely dissolved.
Pour mixture into your favourite coup glasses and transfer tot the refrigerator to set.
FOR THE FIGS
- Preheat oven to 180°C.
- Cut figs in half and add to roasting tray along with balsamic vinegar and sugar.
- Mix together gently and roast in oven cut side down for 5 minutes or until slightly softened and caramelised.
- Once cooked allow to cool completely.
ASSEMBLY
- Top Panna cotta with figs and sprinkle over chopped almonds .
About this recipe
Can I make panna cotta ahead of time?
Yes. Panna cotta can be made up to 2 days in advance and stored covered in the fridge. Add the figs and almonds just before serving.
Can I substitute the amaretto?
If you prefer an alcohol-free version, replace the amaretto with almond extract or vanilla extract for a similar flavour profile.
How long does panna cotta take to set?
Panna cotta typically sets within 4–6 hours in the refrigerator, depending on glass size and fridge temperature.
What can I serve instead of figs?
Roasted pears, peaches, plums, or cherries work beautifully as alternatives while maintaining the dessert’s elegant balance.
