So its right at the end of the fig season, I know, but there are still SOME left on trees and there are still SOME at an affordable price in Melbourne’s local markets so seasonal cookers and eaters can still get into today’s post!
Now I dont have a fig tree (yet), but I do know where there is a massive one hanging over a back alley in my sweet little town, and I know where ANOTHER one is growing on the side of a quiet country road, a short drive away.
And in true Emma’s Garden Grows style, if you can’t grow them or swap something you’ve grown for them, then go and find them.
But if you’re picking wild mushrooms, or fruit thats in a public space, the rule is always the same: only take what you need. Otherwise it all gets a bit mean and sad now doesnt it?
So this weekend I went a walking, and found just enough figs to be able to make my entry into the Mamamia Food Blogger Idol competition. The deal is you have to create your own recipe using this new brand of yoghurt (Rachels Yoghurt, and its pretty nice! And no they are not paying me to say that!) and if you win they will PAY YOU to write about food. Hells yeah! I’m excited.
Here’s the recipe I submitted, its easy to make, is super pretty and will impress anyone you plate it up in front of for dessert!
Emma’s Yoghurt Panna Cotta with Honey Grilled Figs and Pistachio Crumb
1 cup cream
1 cup Rachel’s Black Plum and Roasted Fig Yoghurt
1/4 cup caster sugar
4 gelatin leaves, soaked in cold water
1 vanilla bean pod, seeds scraped
5 fresh figs
2 tbls honey
1/4 cup pistachio nuts
- Grab that tasty tub of Rachel’s yoghurt outta the fridge and rip open the lid and foil packaging. Take a big sniff of the delightful product you’re about to cook with.
- Grab a bowl and fill with cold water. Soak gelatin leaves in water until pliable (this can be done while you do the next few steps)
- Pour your cream into a heavy bottomed saucepan and gently heat on a low flame
- Add your sugar and stir on low until sugar is dissolved. Slice your vanilla bean in half length ways and scrape your vanilla seeds into cream and sugar
- Take your cream and sugar mix off the heat and whisk in your Rachel’s Black Plum and Roasted Fig yoghurt until all combined.
- Add back on a gentle heat until mixture is just getting warm. Squeeze your gelatin leaves out of all its water and add to your cream/yoghurt mix. Whisk until all gelatine is dissolved.
- Grab a large bowl and place a sieve over it. Strain mixture to remove any lumps or bits of fig from the yoghurt that will stop you from achieving a sexy-smooth panna cotta consistency
- Gather your panna cotta moulds and pour mixture in til ¾ full. You can also serve this in delightful little dessert glasses if you have them.
- Place panna cottas in the fridge for a minimum of 3 hours (but overnight is best!)
- Once panna cottas are set, gather your fresh figs and slice in half length-ways. Drizzle with honey and place on a small baking tray. Grill figs under the grill for approx 7 minutes onhigh. You want them to go a bit warm and soft but not to lose their bright and freshness entirely.
- Dry roast pistachio nuts for 4 minutes on a medium heat. Remove and tip into a small food processor and blitz until you have a crumble like consistency. Small and big bits of nuts are good for texture and crunch! Set aside.
- To serve, boil the kettle and put boiling water into a bowl deep enough to fit your panna cotta moulds. Fill with hot water til it reaches ¾ up the side of your moulds. Allow the moulds to sit in the hot water for 30 seconds or so to dislodge your panna cottas. Tip upside down onto a plate to serve. You may need to tap the moulds on the plate.
- Serve your panna cottas with grilled figs and a sprinkling of pistachio nuts.
- Consume greedily with a wild look in your eye at anyone who dares come near your panna cotta.