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- 6
sheets leaf gelatine, we used Costa Fine-Leaf
- 800 ml
double cream
- 250 ml
whole milk
- 150 ml
golden rum, we used Mount Gay Eclipse
- 3
cinnamon sticks
- 1
vanilla pod, split lengthways
- 300 g
caster sugar
Whole nutmeg, to grate
- 250 ml
mulled wine
Pared zest 1 orange
- 4
figs, quartered
Gold leaf, optional, to decorate
- Step 1Soak the gelatine in cold water until soft. Meanwhile in a medium pan, heat the cream, milk, rum, cinnamon, vanilla pod and 225g (8oz) caster sugar, stirring regularly, until mixture comes to the boil. Remove from heat.
- Step 2Lift gelatine out of water, squeeze out excess, and stir into the hot cream mixture to dissolve. Leave to cool and infuse.
- Step 3Stir cream mixture, then strain and divide among 8 glasses or ramekins and grate nutmeg generously over each. Chill for 4hr until set.
- Step 4Meanwhile, heat the remaining 75g (3oz) sugar, the mulled wine and orange zest in a medium pan. Bring to the boil and reduce until syrupy. Add figs in a single layer, poached gently for 2min, then leave to cool in the syrup.
- Step 5Serve each panna cotta topped with figs, a drizzle of the syrup and a little gold leaf, if using.
GET AHEAD
Make panna cottas up to 3 days ahead. Keep covered in fridge. Poach figs up to 3hr ahead. Cool and leave at room temperature. Complete recipe to serve.
PER SERVING:
Calories: 769cals
Protein: 5g
Fat: 55g
Sat fat: 34g
Carbs: 47g
Sugars: 47g
Fibre: 0g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
