Saffron panna cotta with honeyed figs

This is a rich and sophisticated dessert that makes an elegant end to a special dinner.

  • 30 mins cooking
  • Serves 6
  • Print


Saffron panna cotta with honeyed figs
  • 1 cup (250ml) pouring cream
  • 1/2 cup (110g) caster sugar
  • pinch saffron threads
  • 8 cardamom pods, bruised
  • 2 cinnamon sticks
  • 4 teaspoon gelatine
  • 2 tablespoon water
  • 2 cup (500ml) buttermilk
  • 1/4 cup (90g) honey
  • 1/4 cup (60ml) dry red wine
  • 1/3 cup (65g) finely chopped dried figs


Saffron panna cotta with honeyed figs
  • 1
    Combine cream, sugar and spices in medium saucepan; stir over low heat until sugar dissolves. Bring to the boil. Strain mixture into large heatproof jug; cool 5 minutes.
  • 2
    Meanwhile, sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves, cool 5 minutes.
  • 3
    Stir gelatine mixture and buttermilk into cream mixture. Divide mixture into six ¾-cup (180ml) moulds. Cover; refrigerate 4 hours or until set.
  • 4
    Make honeyed figs. Combine ingredients in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until syrup thickens slightly. Cool.
  • 5
    Turn panna cottas onto serving plates; top with honeyed figs.

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