Fig Leaf Panna Cotta
500 g fig leaf cream (see below)
150 g beet sugar
2 vanilla beans
4 sheets of gelatin, or agar agar
500 g buttermilk
Whip 250 g of the Fig leaf Cream to soft peaks and set aside.
Warm the remaining 250 g of the Fig Leaf Cream in a small saucepan with the sugar and vanilla, until about 40˚c.
Remove the pot from the heat and stir in the gelatin until dissolved.
Add the buttermilk and stir until emulsified.
Temper a third of the buttermilk mixture into the whipped Fig Leaf Cream.
Introduce the whipped Fig Leaf Cream into the remaining buttermilk mixture using a whisk.
Divide the panna cotta into serving vessels and let set for about two hours in the refrigerator.
8 fig leaves
600 g heavy cream
Slightly toast the fig leaves in the oven at 160˚c for about five minutes and let cool.
Once cooled, place them in a blender on high and process into a powder.
Cold steep the fig leaf powder in the heavy cream for 24 hours.
Strain the cream through a fine mesh strainer
About 20 fig leaves
200g of a neutral flavoured oil
Cut leaves in halves and place in a high-powered blender.
Add the oil to blend on the highest setting for about two minutes.
Let the mixture cool down over an ice bath.
Once cooled, hang the oil mixture overnight in a cheesecloth over a mesh strainer.
download the recipe
Lucy Folk uses cookies to provide you a personalised experience. To learn more, read our Cookies Policy.