Coconut & Vanilla Pannacotta with Grilled Fresh Fig Flowers
An original recipe by Not Quite Nigella
Makes 4 x 150ml or 6x100ml molds
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565ml can of coconut cream
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1/3 cup desicated or shredded coconut
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1/2 cup caster sugar
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2.5 gelatine leaves
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1 teaspoon vanilla bean paste or 1 vanilla bean, sliced lengthways, seeds scraped out
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2 Figs per person
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1 teaspoon raw or turbinado sugar per person
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oil or oil spray for greasing the Pannacotta moulds
Step 1 - Place gelatine leaves in cold water for 5 minutes to soften. Place vanilla, coconut cream, sugar and coconut into a sauce and heat gently until sugar has dissolved (do not boil). Remove from heat. Remove gelatine leaves from water squeezing out excess moisture and stir gelatine into creamy mixture throughly. Allow flavours to infuse for 15 minutes.
Step 2 - Meanwhile, oil some pannacotta moulds and clear space in your fridge for the pannacottas.
Step 3 - Pour creamy mixture into the moulds and refrigerate for 2 hours until set.
Step 4 - When set, run a thin knife around the edges and unmould onto your serving plate. If it proves stubborn, run the mould side under warm or hot water being careful not to wet the Pannacotta. This will definitely loosen it so be careful when inverting and press tightly against the plate and upturn.
Step 5 - Cut figs into a flower shape by cutting an X across the top and carefully opening up the "petals" and drizzle some of the raw sugar on top. Blowtorch or grill the figs under a hot grill for a few minutes until softened. Place next to the plated Pannacotta and drizzle over any of the delicious fig sugar juice that results from the blowtorching adventure.