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BAKING PAPER: Panna Cotta
Panna Cotta. Picture: Iain Gillespie/The West Australian

This is one of my favourite recipes. It was given to me in a roundabout way, as most good recipes are.

It was originally from a little restaurant in Sydney’s inner west — sorry, not sure of the name as it was more than 12 years ago.

A chef I know loved it so much when she was dining there she convinced the chef to part with the recipe. Now I pass it on to you to share. Buon appetito!

RECIPE: Panna Cotta
Makes: 10

700ml pouring cream
150g caster sugar
300g good-quality plain yoghurt
1 vanilla pod, seeds only
3 leaves of gelatine (titanium strength), soaked in
(water until soft
to serve
5 figs, sliced into 8 to 12 segments
5 tbsp honey, warmed
Turkish fairy floss

On a baking tray place 10 dariole moulds or ramekins and set aside.

In a saucepan over medium heat, heat cream, sugar and vanilla together until sugar has dissolved, approximately 5 minutes.

Remove from heat. Gently remove gelatine from water and squeeze out any excess. Whisk gelatine into cream, once dissolved add yoghurt and whisk until combined.

Pour mix through a fine strainer before pouring evenly between moulds or ramekins.

Pop into fridge and allow to set. To serve, turn out panna cotta on to serving plates, scatter fig slices on side, drizzle with honey and top with a big pinch of fairy floss.