Amarula Panna Cotta with Honey Roasted Figs and Shortbread Crumble

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Amarula Panna Cotta with Honey Roasted Figs and Shortbread Crumble
Christine Capendale
Dessert Recipes
Prep Time
3 hours
Cook Time
15 minutes

Recipe by Christine Capendale

Photography by Ed O’Riley

Totally delicious and interesting! If you don’t have home-made shortbread you can use a good quality store bought shortbread to accompany this dessert. The biscuits add an interesting texture to the sweet roasted figs and creamy panna cotta

Servings: 4 persons



    Amarula Panna Cotta
  1. 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.
  2. Combine the cream, Amarula, milk and honey in saucepan and stir over low heat until dissolved. Do not let it boil.
  3. 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
  4. Turn the panna cotta’s out onto serving plates (dip quickly into hot water) and serve with the honey roasted figs, shortbread crumble and a drizzle of honey
    Honey Roasted Figs
  1. Preheat the oven to 180°C
  2. Place the figs on a baking tray lined with baking paper. Lightly cut/score the figs into quarters and drizzle with the honey. (Do not cut through)
  3. Bake in the oven for about 10 minutes until the figs start to soften and brown slightly. Serve lukewarm