Type of cooking:
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Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (for 4 people) :
-600ml pouring double creamMethod: Place the cream and sugar in a pan with the vanilla pod and sugar and bring slowly to the boil, stirring until the sugar has dissolved. Remove the vanilla pod, rinse and dry.
-1 Bart Vanilla Pod
-75g caster sugar
-3 leaves of gelatine soaked in cold water for 10 -minutes
-125g leftover Christmas pudding, broken into little pieces
For the Spiced Figs:
-250g caster sugar
-200ml red wine
-1 Bart Cinnamon Stick
-1 small orange, thinly sliced
-1 small lemon, thinly sliced
-4-6 fresh figs
Squeeze the water from the softened gelatine, add it to the cream and stir until blended. Add the Christmas pudding to the mixture and stir until it breaks up.
Pour the mixture into 4 ramekins or individual pudding basins. Allow to cool then chill until just set.
To prepare the figs, place the sugar, water, red wine, cinnamon stick, orange and lemon slices in a pan.
Add the rinsed and dried vanilla pod and heat gently until the sugar has dissolved. Bring to the boil and boil for 10 minutes.
Add the figs and simmer gently for 10 minutes, turning the figs once or twice. Transfer the figs and syrup to a bowl and leave to cool.
To serve, remove the figs from the syrup and cut into quarters. Turn the pannacottas out of the moulds and serve with the figs and syrup.