Rich and indulgent but still light and refreshing thanks to the juicy roasted figs and plums.
Ingredients
Serves 6
- 350ml cream
- 80g golden brown sugar
- peel of 1 orange
- 2 drops of vanilla extract
- 2½ leaves of gelatine
- 350ml milk
For the fruit:
- 6 ripe figs, halved
- 4 ripe plums, halved, stoned and quartered
- 100ml apple juice
- 50g golden brown sugar
- 2 cinnamon sticks
- 1 sprig of fresh thyme
Method
- Put the cream, sugar, orange and vanilla in a larger pot than you think you need and bring gently to a simmer, then set aside and keep warm.
- Meanwhile, soak the gelatine in cold water until it softens.
- Remove the orange peel from the cream. Squeeze out the gelatine, then whisk it into the warm cream. When you're sure it’s melted, whisk in the milk. Divide the mixture among six nice serving dishes or china cups. Put in the fridge to set for at least 4 hours.
- Preheat the oven to 185°C.
- Put the fruit in a baking dish, cut side up. Pour in the apple juice and sprinkle over the sugar. Tuck in the cinnamon and thyme and bake in the oven for 20–30 minutes, until melting and tender. This will all depend on how ripe your fruit is.
- Allow to cool and serve on top of the panna cotta.
