Fig leaf and vanilla-infused pannacotta with a fresh fig ice-cream and sherry reduction is my favourite recipe for a summer Christmas celebration. The flavours fuse together perfectly, especially with figs coming into season. With the weather being warm over Christmas in Australia, cooler desserts are more enjoyable over traditional hot puddings.

For the Fig Leaf & Vanilla-Infused Pannacotta Ingredients:

410 ml pouring cream

60 gm caster sugar

3 of 4 gm fig leaves

200 ml milk

1 vanilla bean split

2 gelatine leaves (gold strength), soaked in cold water

 

Method:

1. Place the cream, milk, sugar, gelatin, Vanilla bean and Fig Leaves into a saucepan and over a low heat, using a wooden spoon, stir until all the ingredients have dissolved.

2. Keep stirring occasionally to ensure the mixture doesn’t stick to the pan – you want it to almost reach the boiling point. At that moment, remove the pan from the heat, than strain liquid.

3. Lightly coat 4 ramekins with a non flavoured spray shortening and pour the mixture into the ramekins, place them in the refrigerator, approximately 2 to 4 hours and let set.

4. Run a knife around the edges of the ramekins and turn over onto a dessert plate.

 

Fresh Fig Ice Cream Ingredients:

1/2 cup milk

2 egg yolks

1 1/2 cup heavy cream

1 quart ripe figs

1 tablespoons lemon juice

1/2 cup sugar

1 teaspoon vanilla

 

Method:

1. Scald 1/2 cup milk and stir it slowly into 2 well-beaten egg yolks. Cook the mixture in a double boiler or in a bowl over boiling water, stirring constantly, until the custard is thick enough to coat a spoon.

2. Cool and fold the custard into 1 1/2 cups heavy cream, lightly whipped. Peel 1 quart ripe figs thinly and press them through a sieve. Sprinkle the fig puree with 1 tablespoon lemon juice, stir in 1/2 cup sugar and 1 tsp vanilla, and add it to the custard.

Blend the ingredients thoroughly and freeze in an ice cream maker according to the manufacturer’s directions. Sherry reduction Reduce down some sherry by half with sugar until syrup-like consistency to drizzle over pannacotta.