5 Platinum strength gelatin sheets
2 1/2 cups (625g) Thickened cream
1/2 cup (125g) Milk
1/2 cup (125g) Sugar
4 Tbs Amaretto liqueur
1 punnet Fresh figs cut in half
1/4 cup Balsamic vinegar
2 Tbs White sugar
3 Tbs Roughly chopped roasted almonds
Method
FOR THE PANNA COTTA
- Bloom gelatine sheets in a bowl of cold water cold water until soft, squeeze as much water out of the gelatine as possible and set aside.
- In a saucepan combine thickened cream, milk, sugar and Amaretto
Bring mix to a simmer over a medium heat, stirring. - Once simmering turn off heat and stir in gelatine sheets until completely dissolved.
Pour mixture into your favourite coup glasses and transfer tot the refrigerator to set.
FOR THE FIGS
- Preheat oven to 180°C.
- Cut figs in half and add to roasting tray along with balsamic vinegar and sugar.
- Mix together gently and roast in oven cut side down for 5 minutes or until slightly softened and caramelised.
- Once cooked allow to cool completely.
ASSEMBLY
- Top Panna cotta with figs and sprinkle over chopped almonds .
