I like to tell myself that any recipe of Amelia Freer’s is good for me, even if it is a little bit naughty. I convinced myself so much of this, that when I made these for a family meal last week, I finished off the kid’s leftovers after clearing my own bowl!! Mmm they were sooo delicious – like a not-so-naughty panacotta. They’re really easy to make but they don’t look it, so they’re also a great show stopper if you’re entertaining. What’s more, figs are a rich source of anti-oxidants as well as vitamins, minerals, fibre and carbohydrates, making them great for digestive health and bowel regularity.
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| Prep Time | 15 minutes |
| Servings |
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Ingredients
- 4 fresh figs
- 4 dried figs soaked overnight, then rinsed
- 120 g raspberries
- 1/2 tsp vanilla essence or seeds from 1/2 vanilla pod
- 6 fresh mint leaves
- 6 leaves of gelatine
- 500 g coconut yoghurt
- leaves chopped brazil nuts cacao nibs and baby mintto serve
Ingredients
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Instructions
- Blend the fresh and dried figs, raspberries, vanilla and mint leaves until smooth - slightly thickened but still of dropping consistency (add some of the soaking water if needed).
- Divide this mixture between 4 glass serving jars or small tumblers.
- Soak the gelatine leaves in water for 10 minutes. Once softened, heat them in a small pan with 4 tbsp of water until dissolved.
- Add this to the coconut yoghurt and whisk until well incorporated.
- Pour this on top of the fig mixture and place in the fridge to cool.
- Just before serving,sprinkle with the chopped nuts, cacao nibs and mint leaves.
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