MAPLE FIGS WITH CINNAMON CREAMS

25 MINS, PLUS COOLING TIME

SERVES 12

– 600ml double cream

– 300ml whole milk

– 100g caster sugar

– 2 cinnamon sticks

– 1 star anise

– 4 green cardamom pods

– 4 sheets of gelatin

– ¼ tsp ground cinnamon

–6figs

– 75ml maple syrup, plus more to serve

Put the cream, milk, caster sugar, cinnamon sticks and star anise in a medium-sized pan and place on a high heat.

Crush in the cardamom pods (they will get strained out later). Warm until almost boiling, then remove from the heat and leave to one side to infuse for an hour.

After an hour, put the gelatin sheets in a bowl of cold water and leave to soak for five minutes. Place the pan of cream back on the heat to warm through (don’t let it boil). Remove the gelatin sheets from the bowl and squeeze out all of the water. Add them to the pan of the hot cream mixture and whisk thoroughly until smooth. Strain the mixture through a sieve, then ladle into a mixture of teacups or glasses and leave to one side to cool. Sprinkle each panna cotta with a good pinch of ground cinnamon. Once cool, pop in the fridge to set.

Meanwhile, prepare the figs. Preheat the grill to high. Cut the figs in half and lay snugly in a single later in a roasting tray, with the cut sides facing up. Drizzle evenly with the maple syrup, sprinkle with a good pinch of sea salt and grill for three or four minutes, until they become lightly caramelised and golden. Remove and put to one side to cool.

When you are ready to serve, tear a fig half over each set cream and drizzle with a little more maple syrup.