with Poached Maple Figs

Jess and Emma's Panna Cotta

Prep time: 20 mins
Cook time: 20 mins (+chilling)
Serves: 4


4 figs

Persian fairy floss and edible flowers, to decorate

Panna Cotta

3 ½ gelatine leaves

600ml thickened cream

110g caster sugar

1 vanilla bean, split, seeds scraped


100g plain flour

80g cold butter, cubed

100g macadamias, finely chopped

55g caster sugar

Poaching Liquid

375ml water

125ml apple cider vinegar

110g brown sugar

1 cinnamons stick

Thin peel of 1 orange


1. To make the panna cotta, place gelatine leaves in a bowl of cold water to soften.

2. Stir cream, sugar and vanilla bean seeds in a medium saucepan over medium heat until sugar dissolves. Remove from heat. Squeeze water out of gelatine and add to hot cream. Stir until dissolved. 

Strain into four ramekins or dariole moulds. Cool to room temperature. Refrigerate for several hours or overnight until set. 

3. Preheat oven to 180C. Line an oven tray with baking paper. 

4. To make crumble, process all ingredients to form coarse crumbs. Spread crumbs onto prepared tray in an even thin layer.

5. Bake for about 20 minutes or until golden and crisp. Cool completely. 

6. To poach figs, stir all ingredients for poaching liquor in a large saucepan over medium heat until sugar dissolves. 

7. Add figs and simmer for X minutes or until figs are tender. Remove with a slotted spoon. 

8. Simmer poaching liquor until slightly thickened to form a sauce.

9. Serve panna cotta with poached figs, crumble and sauce. Decorate with Persian fairy floss and edible flowers.