Wealden Times | WT244 | September 2022 | Winter Interiors Supplement inside

Fig leaf panna cotta
Prep time: 10 mins
Cooking time: 20 min Serves 6
A recipe from our farm restaurant,
The Riverford Field Kitchen. These
sweet, creamy figgy puddings make
the most of seasonal figs and fig leaves.
You will need to allow time to infuse
the cream with the fig leaves, either
overnight or all day if you start the
recipe in the morning. You will also
need to leave the panna cottas to set
overnight, but they are worth the
wait. We topped ours with a fig leaf
crumb, which is a great finishing touch,
but they are also lovely without.
Cook’s note: If you don’t have enough
figs to serve 1 per pudding, you can
mix with or swap for seasonal berries.
For the panna cotta:
• 4 fig leaves
• 1 litre double cream
• 160g sugar
• 3 gelatine leaves
For the crumb topping (optional):
• 2 fig leaves
To serve:
• 3-6 figs, quartered (or seasonal berries)
1. Preheat your oven to 170°C/Gas 3.
Put the fig leaves in a baking tray in the
preheated oven and toast for 5 minutes.
2. Warm the cream to just below
boiling point and pour into a bowl
with the toasted fig leaves. Cover and
leave to infuse all day or overnight.
3. Strain the cream into a pan and bring
to the boil with the sugar. Bloom the
gelatine in cold water for 5 minutes.
4. Take the cream off the heat
and whisk the gelatine into the
cream. Pour into moulds and
set in the fridge overnight.
5. To tip out, dip the moulds into
boiling water for a couple of seconds
then tip onto a plate. Serve with
chopped figs and/or seasonal berries.
6. We topped ours with an optional
fig leaf crumb. To make this, toast 2
fig leaves for 5 minutes in an oven at
170°C/Gas 3, then blitz into a powder.
Find out more about Riverford,
explore their recipes and sign
up to their veg and recipe box
deliveries at riverford.co.uk.
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