Prue Ruscoe
We’ve opted for one large panna cotta, serving it in scoops, but if you prefer you can set the panna cotta mixture in individual moulds. Dip them in hot water before inverting each panna cotta onto plates to serve.
Ingredients
Crème fraîche panna cotta
Method
1.For panna cotta, stir cream, sugar and vanilla bean and seeds in a saucepan over medium-high heat until sugar dissolves (do not boil). Remove from heat, remove vanilla bean, squeeze excess water from gelatine and stir into cream to dissolve. Place crème fraîche in a bowl and whisk in the cream. Place bowl over ice and whisk until mixture is chilled (3-5 minutes), then refrigerate in bowl, covered with plastic wrap, until chilled and set (4 hours or overnight). For a lighter panna cotta, incorporate more air into the mixture by whisking over ice until almost set (20-30 minutes).
2.Combine red wine and sugar in a saucepan, bring to a simmer, stirring to dissolve sugar, then set aside to cool completely.
3.To serve, combine figs, raspberries and red wine syrup in a bowl. Dip a dessertspoon into hot water, then scoop a spoonful of panna cotta onto each plate. Spoon fruit over and serve.
