Sweet

Panna cotta is a smooth, cream-based pudding which you can make the night before, with minimal prep before serving. Get ready to wow your guests with this fig dessert.

INGREDIENTS (4 Servings)

Panna Cotta

• 500g Heavy Cream
• 40g Sugar
• 6g Gelatin Leaves / Powder
• 2 tsp of Vanilla Extract

Fig Preserves

• 7 Figs (~320g)
• 60g Sugar
• Juice of ¼ Lemon

Honey Roasted Figs & Garnishes

• 4 Fresh Figs
• Drizzle of Honey
• 1 Kiwi, 2-3 pcs of Canned Peach Halves
• 50g Whipped Cream, Mint Leaves

DIRECTIONS

Panna Cotta

Soak the gelatin in a small bowl with cold water. If using gelatin powder, sprinkle gelatin over 2 tbsp of cold water and stir. Set aside for the gelatin to soften. Heat heavy cream together with vanilla extract in a pan. Bring the cream to just a simmer, remove from heat and stir in the sugar until dissolved. Cover and let infuse for 5 mins.

Add the softened gelatin and stir to completely dissolve the gelatin. Strain the mixture. Pour the strained mixture into wine glasses or other serving ware. Refrigerate overnight.

Figs Preserve

Stem and quarter figs. In a pot, mash the figs with sugar over medium heat for 10 mins. Reduce heat to low, then add lemon juice. Continue to stir over low heat until it thickens to a marmalade consistency. Blitz using a blender if you want a smoother, thinner preserve.

Honey Roasted Figs

Stem and half the figs. Lay the figs facing up on a lined baking tray. Drizzle honey generously onto the figs and bake in a preheated oven at 170°C for 20 mins.

Assembly

Spoon ~2 tsp of fig preserves over the cold panna cotta. Cut the kiwi and peaches into small cubes and layer on top of the preserves followed by whipped cream rosettes. Garnish with honey roasted figs and mint leaves on top.

The above was prepared and made by Elly Lau. Check out her for more of her AMAZING creations!

A figgy twist on the crunchy Italian biscuit. Perfect paired with a cup of coffee.

INGREDIENTS (~30 pcs)

• 210g All-Purpose Flour
• 100g Dark Brown Sugar
• 2 tsp Baking Powder
• ¾ tsp Salt
• 3 Eggs
• 1 Orange, Zested
• 1 tsp Vanilla Extract
• 180g Dried Figs, Coarsely Chopped
• 115g Walnuts, Roughly Chopped & Lightly Toasted

DIRECTIONS

Preheat the oven to 160°C. Line a baking sheet and set aside.

In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Whisk the eggs until thick and pale yellow in another bowl. Add the orange zest and vanilla extract and mix well. Fold the egg mixture into the flour mixture until well combined. Fold in figs and walnuts.

Turn out the dough onto a floured surface and divide into two batches. Shape into 2 logs and slightly flatten them  (2.5″ wide and 10″ long). Place the rolled dough onto the lined sheet. Bake for 25 mins. Let the baking sheet cool on a wire rack for 10-15 mins.

Cut each log diagonally into 1/2″ thick slices. Place the slices, cut sides up on the baking sheet and bake for 10 mins. Flip the biscotti and bake for another 10 mins. Transfer the biscotti to a wire rack to cool completely. Store in an airtight container.

The above was made and prepared by Elly Lau. Check out her for more of her AMAZING creations!

A fluffy, layered sponge cake with a fig and cream filling. Impress at tea time with this delicious AND gorgeous cake.

INGREDIENTS (6″/15cm Cake)

Matcha Genoise (Sponge layer)

• 155g Eggs (4 pcs)
• 90g Sugar
• 10g Honey
• 1/2 tsp Vanilla Extract
• 28g Melted Butter
• 45ml Milk
• 5g Matcha Powder
• 100g Cake Flour

 Fig Jam

• 3 Figs (~145g)
• 30g Sugar

Cream Filling

• 4 Egg Yolks
• 160g Sugar
• 80g Corn Starch
• 2 tsp Vanilla Extract
• 500ml Milk
• 250g Butter

Garnish

• 6 Fresh Figs, 50g Whipped Cream, Blueberries

DIRECTIONS

Matcha Genoise

Beat eggs, vanilla and sugar over a water bath (~40°C/lukewarm) until light and foamy. Gently fold in flour and melted butter. Pour into a greased and lined 7″ / 18cm-cake tin and bake in a preheated oven at 150°C for 35 mins or until a skewer inserted into the center comes out clean. Remove cake and cool completely on a wire rack.

Fig Jam

Cut the fresh figs into medium chunks. Cook the figs and sugar over medium-low heat till thickened. Transfer into a bowl to cool down completely.

Cream Filling

Whisk the egg yolks, sugar and corn starch together. In a pot, bring the milk to a simmer and mix in 2 tsp of vanilla extract. Pour the boiled milk into the egg mixture in a slow and steady stream while whisking with the other hand at the same time. Pour the mixture back into the pot and bring it back to a boil, whisking constantly. Let the mixture cool before adding in the softened butter. Stir well.

Assembly

Cut the cake horizontally into 3 layers. Select 2 layers for the cake and use a disc to cut them into 5 and 6-inch rounds. Place the 6-inch cake layer into a 6-inch springform cake tin. Arrange sliced figs of equal size against the side of the tin and fill with a layer of cream. Spoon fig preserves over the cream followed by the 5-inch genoise, pressing down carefully. Follow this with another layer of cream, preserves and cream. Smooth out the surface of the cake using a spatula and refrigerate until completely set.

Remove the cake from the cake tin. Sprinkle matcha powder generously over the top of the cake and pipe some cream rosettes. Garnish with blueberries and fig quarters.

The above was prepared and made by Elly Lau. Check out her for more of her amazing creations!