Fig Leaf & Vanilla-Infused Pannacotta with a Fresh Fig Ice Cream & Sherry Reduction

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



Directions:

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.

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.

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

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



For 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



Preparation:

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. 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 purée 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.



& for the Sherry Reduction

Reduce down some sherry by half with sugar until syrup like consistency to drizzle over pannacotta.