Clementine Panna cotta
Creamy citrus scented panna cotta Served with roasted figs and honey glazed Parma ham crisps
Allow at least 2 hours for the panna cotta to set.
finely grated zest of 2 clementines
full fat yogurt
firm ripe figs
Grand Marnier or Cointreau
Parma ham crisps
of Parma ham
To make the Clementine Panna cotta
Place the sugar, water and clementine zest to a small pan. Add the vanilla paste. Heat gently, stirring until the sugar has dissolved.
Place the gelatine into a bowl of cold water for a few minutes to soften, then remove from the water and add to the pan. Gently swirl the pan so that the gelatine dissolves.
Fold the yogurt and cream together in a bowl. Stir the clementine syrup through the yogurt and cream. Divide between large wine glasses and place in the fridge to set for a few hours.
To make the honey Parma ham crisps
Preheat the grill to high. Lay the Parma ham out on to a large baking sheet and brush all over with the honey. Grill for 30 seconds to 1 minute until crisp and golden.
Remove from the baking sheet, allow to cool and cut into squares. Set aside until ready to serve.
For the roasted figs
Preheat the oven to 180°C( 160°Cfan)/350°F/gas mark 4. Cut the figs into quarters and place in a shallow roasting dish.
Peel the Clementine’s and place in the roasting tin with the figs. Drizzle over the honey and Grand Marnier. Roast for 15 minutes until tender, allow to cool.
Arrange the roasted figs and Clementine’s on top of each Panna cotta, drizzle with a little of the roasting syrup, and top with honey glazed Parma Ham crisps.
Recipe by recipesmadeeasy.co.uk