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    Christmas Panna Cotta with Poached Figs

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    Christmas Panna Cotta with Poached Figs

    A great way to use up leftover Christmas pudding. The richness of the panna cotta is off-set by the spiciness of the poached figs. You can make this pudding up to 24 hours in advance.

    • Christmas
    • Preparation time: 15 minutes plus cooling time
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 568ml pot Waitrose Pouring Double Cream
    • 75g caster sugar
    • 2 leaves Costa Leaf Gelatine, soaked in cold water for 10 minutes
    • 125g leftover cooked Christmas pudding, broken into little pieces
    • For the poached figs
    • 250g caster sugar
    • 300ml water
    • 200ml red wine
    • 1 cinnamon stick
    • 1 vanilla pod
    • 1 small orange, thinly sliced
    • 1 small lemon, thinly sliced
    • 4-6 fresh figs, washed


    1. To prepare the panna cotta bring the cream slowly to the boil with the sugar, stirring until the sugar has dissolved.
    2. Squeeze the water from the softened gelatine, then add it to the cream and stir until blended. Incorporate the Christmas pudding into the cream mixture, stirring until it breaks up.
    3. Pour the panna cotta into four large ramekins or individual pudding moulds. Allow to cool, then chill until just set, about 45 minutes.
    4. Place all the ingredients for the poached figs, except the figs, in a large pan and stir over a low heat until the sugar has dissolved. Bring to the boil and boil for about 10 minutes, until slightly reduced.
    5. Add the figs and simmer gently for a further 10 minutes, turning the figs once or twice. Tip the figs and syrup into a bowl and allow to cool.
    6. To serve, remove the figs from the syrup and cut into quarters. Take the panna cotta out of the moulds, then serve with the figs and a little of the red wine syrup.

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