Christmas Panna Cotta with Poached Figs
A great way to use up leftover Christmas pudding. The richness of the panna cotta
is off-
Preparation time 15 minutes plus cooling time
Cooking time 45
minutes
Serves 4
Ingredients
568ml pot Waitrose Pouring Double Cream
75g caster sugar
1
leaf Costa Leaf Gelatine, soaked in cold water for 10 minutes
125g leftover cooked
Christmas pudding, broken into little pieces
For the poached figs
250g caster sugar
300ml
water
200ml red wine
1 cinnamon stick
1 vanilla pod
1 small orange and 1 small lemon,
thinly sliced
4-
To prepare the panna cotta bring the
cream slowly to the boil with the sugar, stirring until the sugar has dissolved.
Squeeze
the water from the softened gelatine, then add it to the cream and stir until blended.
Incorporate the Christmas pudding into the cream mixture, stirring until it breaks
up.
Pour the panna cotta into four large ramekins or individual pudding moulds. Allow
to cool, then chill until just set, about 45 minutes.
Place all the ingredients for
the poached figs, except the figs, in a large pan and stir over a low heat until
the sugar has dissolved. Bring to the boil and boil for about 10 minutes, until slightly
reduced.
Add the figs and simmer gently for a further 10 minutes, turning the figs
once or twice. Tip the figs and syrup into a bowl and allow to cool.
To serve, remove
the figs from the syrup and cut into quarters. Take the panna cotta out of the moulds,
then serve with the figs and a little of the red wine syrup.
This recipe was first
published on Waitrose.com in December 1999.