Rory O'Connell's Fig Leaf Panna Cotta with Roasted Figs, Raspberries and Mint.
Ingredients
The mention of fig leaves will generally raise a little titter from some quarters as they are forever associated with their role in protecting male modesty. Many an Adam has been portrayed in art with the leaf performing the role of censor but if anything drawing attention to the unmentionable area rather than deflecting from it.
Fig trees grow very successfully in Ireland and though the resulting fruit never in my opinion matches up to those from warmer countries like France, Italy and the Balkans, they are still worthwhile. The leaves however are for the great part an undiscovered treasure.
Even in our temperate climate, they achieve really marvelous heady scent and when treated in the correct way, this floral aroma converts beautifully to real flavour. I love the appearance of the trees at all times of the year. In summer the leaves on a healthy tree will look almost Amazonian and in winter the branches denuded of leaves are truly lovely especially as they are usually decorated with next year's fruit.
On a south-facing wall, these trees are no trouble at all and a lovely addition to any garden. The tough and slightly abrasive yet fragrant leaves can be used to flavour sweet creams such as in this recipe and are also delicious infused with oils, syrups and in lemonades or drinks. I sometimes use the fresh leaves as a bed for cheeses, especially soft and runny ones which pick up the magical flavour. They make terrific wrappers for meat, fish, poultry and vegetables and once they hit the heat of a pan or grill, they impart the magic scent onto the ingredient within. They tired leaves are then discarded.
I also dry them on my kitchen counter for using during the winter months. Once thoroughly crisp, they hold on to the exotic notes all through the darkest time of the year. They take on a gorgeous coconut tinge to the flavour when dried like this. I suspect that the small young leaves if pickled could also be interesting as the sharp liquids would have the effect of tenderising the otherwise inedibly tough leaves.
So, all in all, as you can see, I most definitely do give a fig for fig leaves.
Serves 8
Panna Cotta
- 600ml cream
- 4 -8 fig leaves, depending on size
- 50g caster sugar
- 2 leaves of gelatine
Roast Figs
- 2 tablespoons honey
- 4tablespoons lemon juice
- 8 ripe figs
To serve
- 250g ripe raspberries
- Mint leaves
- Softly whipped cream
- 8 ceramic, glass or tin moulds, c 100ml each, brushed with non scented oil such as sunflower or grape seed
Method
Day 1
- Place the cream in a container and add the fig leaves that you have previously gently crushed in your hands.
- Crushing the leaves allows more of the fig flavour to permeate the cream. Make sure all of the leaves are below the surface of the cream.
- Cover and refrigerate for 24 hours.
Day 2
- Next day, place the cream and leaves in a saucepan and add the caster sugar.
- Place over a gentle heat and stir while warming the cream to the bare shiver.
- Remove from the heat and check that the sugar is completely dissolved.
- Place the gelatine leaves in a bowl of water and allow to become collapsed and pliable.
- Strain the fig leaves from the cream extracting every drop of cream.
- Place the cream in a clean saucepan and add the well drained gelatine leaves. Stir to encourage the gelatine to dissolve completely.
- If the gelatine is not dissolving, it may be necessary to warm the fig infused cream slightly. Divide the cream between the oiled moulds and chill for at least 3 hours or until gently set
Roast Figs
- Preheat oven to 180c / 350f / gas 4
- Place the honey and lemon juice in a bowl and mix well. Prick each fig twice with a pin or a skewer and roll them in the honey and lemon.
- Place the figs and the juice in a small oven-proof tray or baking dish that they fit into snugly. I use a Pyrex pie-dish. Cook until tender but not collapsed. By now there should be a lovely deep pink slick of fig syrup in the bottom of the dish.
- The cooking time will depend on the ripeness of the figs. I start checking the figs after 20 minutes, but about 30 minutes should do it. Remove from the oven and allow to cool.
- To serve the panna cottas, un-mould on to cold plates. It may help to briefly dip the moulds into warm water to help to loosen the panna cotta before turning out. They should be just barely set. Place a fig on each plate followed by some raspberries, mint leaves, a spoon of softly whipped cream and finally a good drizzle of the fig cooking juices on each plate.
- Serve immediately.
Watch How to Cook Well with Rory O'Connell at 8:30pm on Tuesday evenings on RTÉ One.
