1. Soak the gelatine in cold water. Bring the milk, cream and sugar to the boil in a pan. Take the pan off the heat and stir the well-pressed gelatine into the hot milk until it dissolves. For a delicately nutty flavour add a dash of pumpkin seed oil to the milk and then pour into small moulds. Chill the panna cotta for at least 3 hours.
2. To make the blackcurrant figs, slowly caramelise the sugar, add the cinnamon stick, cloves and blackcurrant juice. Bring the liquid to the boil and simmer until reduced by half. Place the peeled figs in the reduced liquid and allow to infuse briefly. Then add the very cold butter to the liquid and remove the pan from the hob.
3. To make the pumpkin seed brittle, caramelise the sugar in a non-stick pan and then stir in the chopped pumpkin seeds. Spread the brittle mixture onto greaseproof paper (caution, very hot!) and sprinkle with a pinch of salt. Leave to cool and harden. Before serving, break the pumpkin seed brittle into uneven pieces.
4. Tip the chilled pumpkin seed panna cotta out of the moulds, roll each one in grated pumpkin seeds and place on dessert plates. Top with the blackcurrant figs and sauce and garnish with pumpkin seed brittle and mint leaves.
Tip: Do not stir the sugar while caramelising it as this will cause it to crystallise.Print recipe
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