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.
- 150 ml red wine
- 150 gm caster sugar
- 6 figs, coarsely chopped
- 125 gm raspberries (about a punnet)
Crème fraîche panna cotta
- 250 ml heavy cream (45%-48% fat)
- 100 gm caster sugar
- 1 vanilla bean, split, seeds scraped
- 3 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 500 gm crème fraîche
- 1For 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).
- 2Combine red wine and sugar in a saucepan, bring to a simmer, stirring to dissolve sugar, then set aside to cool completely.
- 3To 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.
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