Creamy, caramelly, gingery and an utter beauty, this panna cotta is sure to impress! Panna cotta is such an easy dessert to make: the results are well worth the effort! This panna cotta is accompanied by a ginger caramel, sugary, crispy fried ginger and for a decadent look: caramelised fig halves. The panna cotta and caramel are perfect to make ahead for a luxurious dessert on the day you entertain (even if you are just entertaining yourself 😉).
A couple of years ago, we had left-over cream along with some beautiful fresh figs. Our go-to recipe to use extra cream at the time was to make one of our all-time favourite desserts: panna cotta! The combination of caramelised figs with ginger and caramel came to us serendipitously; but it is a flavour marriage made in heaven! In contrast with the cool, creamy panna cotta, the warm flavours and the sweet caramel and figs work wonders.
This dessert is easy to make and just as easy to customise. Don’t have fresh figs? Swap out figs for poached pears or stone fruit such as nectarine slices or plums. An orange or grapefruit segment also works great with the gingery flavour. Intimidated by all the elements of the dessert? Simplify by making only the panna cotta and caramel and serving it with some fresh fruit. Alternatively, make the caramel and the panna cotta up to a couple days ahead and unmould on the day of serving.
Questions you may have about panna cotta with caramelised figs, ginger caramel and fried ginger
Can I use agar instead of gelatine?
Short answer, yes! However, agar results in a panna cotta with firmer texture than the creamy satiny texture which gelatine confers. Should you wish to use agar, substitute the gelatine with 1.5 tsp agar powder.
Panna cotta with caramelised figs, ginger caramel and fried ginger
Ingredients
For the Panna Cotta
- 2 leaves gelatine
- 300 ml cream
- 100 ml milk
- 2 tbsp sugar
- 1 tsp vanilla extract/ scraped beans from 1/2 vanilla pod
For the Ginger Caramel
- 100 g granulated white sugar
- 2 tbsp butter
- 3 tbsp cream
- pinch salt
- pinch powdered sugar
For the fried ginger
- 3 cm piece ginger
- 2-4 tbsp oil, for frying
- 2 tbsp castor sugar
For the caramelised figs
- 1 tsp sugar
- 1 tbsp butter
- 4-6 fresh figs
Instructions
For the Panna Cotta
- Spray 4 dariole moulds or ramekins with non-stick spray and keep aside.
- In a small bowl, soak the gelative leaves in cold water.
- In a saucepan, bring the milk, cream, sugar and vanilla extract to a gentle simmer.
- Take the saucepan off the heat. Squeeze any excess water from the softened gelatine and add the leaves into the hot mixture and stir until the gelatine is completely dissolved.
- Carefully pour the mixture into the 4 moulds/ ramekins and allow to set in the fridge for at least 5 hours to overnight.
For the Ginger Caramel
- Place the sugar in a small saucepan and turn on the heat to medium.
- Allow the sugar to melt completely. Swirl (but do not stir) the mixture around to ensure even caramelisation. Once the mixture reaches an amber colour, take the pan off the heat.
- Tip in the butter and stir into the caramel. be cautious as the mixture will bubble vigorously.
- Next stir in the cream, salt and ground ginger and reserve the caramel mixture.
For the Fried Ginger
- Slice the ginger as finely as you can.
- In a small pan, add a few tablespoons of vegetable oil and heat on medium. Fry the thinly sliced ginger until crispy and golden.
- Take the ginger out of the oil, place on absorbent paper for a few minutes and gently toss in castor sugar whilst still hot.
For the Caramelised Figs (optional)
- Half the fresh figs.
- Place the sugar and butter in a non-stick saucepan on medium high heat. Place the figs fleshy side down in the saucepan and cook for a few minutes until golden and caramelised. Remove from the heat.
For the assembly
- Carefully slide a thin knife around the edges of the mould/ ramekins and turn over a serving saucer to unmould.
- Place 2 halves of caramelised figs next to the panna cotta.
- Drizzle over some ginger caramel (microwave for a few seconds if too thick), and sprinkle over some fried ginger.