Amarula Panna Cotta – with honey roasted figs and shortbread crumble

(Serves 4)

200mlAmarula cream liqueur
20mlGelatin powder
60mlPeel’s honey (recommended: macadamia single source)
100gShortbread, crushed coarsely


  • Hydrate (soak) the gelatin in the 50ml water until it is thick/hydrated, then heat it in the microwave oven for about 20 seconds until it is dissolved.
  • Combine the cream, Amarula, milk and Peel’s honey in saucepan and stir over low heat until dissolved. Do not let it boil.
  • Add the dissolved gelatin, mix well and divide between 4 -6 ramekins (rinse the ramekins with cold water before use).  Place in refrigerator to set for about 3 hours.
  • Turn the panna cotta out onto serving plates (dip quickly into hot water) and serve with the honey roasted figs, shortbread crumble and a drizzle of Peel’s honey.

Honey roasted figs

12Medium sized black figs, rinsed but leave skin on
50 mlPeel’s honey


  • Preheat the oven to 180°C
  • Place the figs on a baking tray lined with baking paper.  Lightly cut/score the figs into quarters and drizzle with Peel’s honey.
  • Bake in the oven for about 10 minutes until the figs start to soften and brown slightly.  Serve lukewarm.
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