Advertisement - Continue Reading Below
- 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
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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
