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Five-spice Panna Cotta Recipe

Five-spice Panna Cotta


Panna cotta served with brown sugar meringue, honey froth, fig purée, honey caviar and lavender shortbread - this dish is sure to impress your guests!

  • Difficulty:

  • Prep Time : 0 mins |
  • Cook Time : 0 mins
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Panna cotta

7 gelatine leaves

4 C (1litre) fresh cream

¼ C (50 g) sugar

½ tsp (4 g) Chinese five-spice powder

Fig purée

100 g dried figs

100 g sugar

1¼ C (300 ml) water

Brown sugar meringue

100 g egg white (from 4 large eggs)

60 g brown sugar

Honey froth

1 gelatine leaf

10 tsp (50 ml) honey

10 tsp (50 ml) water

Honey caviar

2 C (500 ml) oil

1 C (250 ml) honey

3/5 C (150 ml) water

2 tsp (4 g) agar agar (China grass) –

sugar syrup, for storing the caviar

Lavender shortbread

130 g icing sugar

500 g butter

560 g flour

¼ C (30 g) cornflour

1 tsp (5 ml) salt

½ tsp (2 g) dried lavender

Bruléed figs

5 baby figs

juice of 2 lemons

50 g muscavado sugar

Panna cotta
Hydrate the gelatine in some water. Scald the cream, sugar and five-spice powder. Stir well to ensure that all the sugar has dissolved. Remove from the heat and add the gelatine to the cream mixture and mix well. Strain and keep to one side to set. Once set, whisk until a whipped cream consistency in achieved.

Fig purée
Place the figs and sugar in the water and cook over a medium heat until the water has evaporated and the figs are soft. Blend and pass through a sieve.

Brown sugar meringue
Preheat the oven to just below 90 °C.

Whip the egg whites until stiff and then add 2 Tbsp (30 ml) of the sugar. Whisk until the eggs are shiny and smooth, and then gently fold in the remaining sugar. Spread out thinly on a baking tray and pop into the warm oven to dry. Break into shards and keep to one side.

Honey froth
Hydrate the gelatine. Caramelise the honey in a very hot pan and add the water just before the honey burns. Add the gelatine and pour into a medium bowl. Place the bowl over ice and whisk until it forms a thick sponge-like consistency. Place into a small container and store in the refrigerator.

Honey caviar
Place the oil into a tall, narrow container in the freezer. Caramelise the honey in a hot pan and add the water just before it starts to burn. Add the agar agar and bring to a boil. Draw the mixture into a syringe and pour it into the cold oil drop-by-drop. Stir the oil continuously to separate the ‘caviar’ balls. Rinse the oil off the caviar and store them in sugar syrup.

Lavender shortbread
Preheat the oven to 160 °C.

Cream the icing sugar and the butter together. Sift the flour, cornflour and salt together. Add the dry ingredients to the butter and sugar mixture. Mix well and then add the lavender.

Bake at 160 °C for 15 minutes. Turn up the temperature to 180 °C and bake until golden brown.

Bruléed figs
Mix the lemon juice and sugar together to form a paste. Wash the figs and cut them in half. Generously brush the figs with the sugar mixture and burn with a bruleé torch