A refreshing, summery dessert of beautifully fragrant Earl Grey Pana cotta with Mini Marinated Figs and spiced syrup.
400ml Double cream
100ml Whole milk
½ tsp Loose earl grey tea
110g Caster sugar
2 ½ sheets of gelatine (approximately 5g)
20 – 30 Marinated Mini Figs, plus syrup to serve
Mix half of the cream and all the milk in a small pan and place on a low heat. Gently warm to around 50C, or until the liquid feels hot and is slightly steaming. If the milk starts to boil remove from heat and allow to cool down before adding the tea. Remove from the heat, add the earl grey and sugar and stir well till dissolved. Leave to infuse for 2-3 hours or longer if you like a stronger flavour, then pass through a fine sieve.
Lightly oil 4 -6 ramekins or coffee cups (silicon moulds work best if you have them) using a piece of kitchen paper and a dab of neutral flavoured oil, such as sunflower.
Place the gelatine in cold water and soak for 5 minutes. Meanwhile, add the remaining cream to a small pan and gently warm on a low heat. Remove the gelatine from the water, squeeze to drain off then add to the cream. Stir till the gelatine has completely dissolved but gently to avoid incorporating excessive air. Turn the heat off, add in the infused mixture and stir to combine, then pour all the mixture into a jug.
Divide between the ramekins/cups, place on a tray and refrigerate for a minimum of 4 hours or overnight.
When ready to serve, turn out the panna cottas by putting the dishes briefly in boiling water and then invert on to a plate. Place 4 -5 figs with each panna cotta along with some of the spiced syrup.