*We have specified the brand as some gelatine leaves are bigger. You need enough to lightly set 500ml (18fl oz) liquid.
- 5 leaves Costa gelatine*
- 1/2 litre (18fl oz) whipping cream
- 3tbsp sugar
- 2tbsp rum
- 6 fresh figs
- 3tbsp honey
Lightly oil 6 dariole moulds. Soften the gelatine in cold water. Gently heat the cream, sugar and rum, then add the gelatine and stir to dissolve. Pour into the moulds through a sieve. Let them cool then cover with clingfilm and place in the fridge to set. They need a minimum of 5 hours or overnight.
To serve, preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Cut halfway through the figs in a cross. Place in an oiled roasting tin, drizzle over the honey and roast for 10 minutes or until softened and bubbling. To unmould the panna cotta, dip the base briefly in hot water, run round the edge with a flat-bladed knife and gently pull away from the edges. Tip onto plates to serve.
The panna cotta will keep for up to three days in the fridge. You can unmould the dessert before you sit down to eat.