Honey-Glazed Pistachio and Fig Rolls Recipe

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INGREDIENTS:

  • 16oz (2 tubes) Pillsbury Crescent Roll Dough
  • 240g Dried Figs, chopped
  • 160g Shelled Pistachios, chopped

For Honey-Butter Glaze:

  • 1 large Egg White, stirred with a fork
  • 2 tbsp (42g) Honey
  • 1 tbsp (14g) Unsalted Butter, at room temperature
  • 3 tbsp (38g) Sugar

METHOD:

  1. Preheat oven to 350F. Line baking sheet with parchment paper.
  2. Unroll crescent dough and divide into 4 rectangles, according to the seams. Each rectangle would have two triangles, with a dotted line in between. Pinch the seams together so that the dotted line between the two triangles disappears. Flip the dough over and pinch the other side together as well. Repeat with all the rectangles, you should end up with 8 rectangles.
  3. Scatter the chopped figs and pistachios evenly over top and with the long side parallel to your body, roll each rectangle up and press on the seams to secure. Cut each roll into 6 even pieces and place on prepared baking sheet.
  4. Mix together all the ingredients for the honey-butter glaze. Microwave for 10 seconds for the butter to melt. Stir and brush onto each roll.
  5. Bake for 12-15 minutes, until the dough has browned.

White Chocolate Panna Cotta

INGREDIENTS:

  • 4 gelatine sheets/leaves
  • 600ml (1 pint) double [heavy] cream
  • 150ml (5fl oz) milk
  • 60g (2 oz) caster sugar
  • 200g (7 oz) white chocolate, broken into pieces
  1. Coat a mould or individual cups with cooking spray and set aside.
  2. Soak the gelatine sheets in a plate of cold water until soft, then set aside until ready to use.
  3. Heat the cream, milk and caster sugar in a heavy-based saucepan over low heat to melt the sugar, stirring occasionally.
  4. When the cream starts to bubble up the sides of the saucepan, remove from the heat and stir in the chocolate until melted.
  5. Drain the excess water off the gelatine and add the gelatine to the cream mixture. Stir until dissolved.
  6. Pour the mixture into the prepared mould or cups and refrigerate overnight or for at least 6 hours.
  7. The panna cotta should have a slight wobble when ready to serve. Unmould onto a serving platter or plates and serve.
SERVING SUGGESTION

Serve with fresh berries, e.g. raspberries and blackberries.

NOTES
  • One sachet (14g) sets one pint. Each sachet needs 125ml (½ cup) of water so I used 2 sachets plus 250ml (1 cup) of water along with all the ingredients above. It worked well!
  • Instead of using cooking spray I simply used silicone moulds that don’t need any greasing.

Citrus Panna Cotta

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INGREDIENTS:

  • 1 can (405g) condensed milk
  • 100ml (3½ fl oz) crème fraîche
  • 2 lemons, both juiced and 1 zested
  • 300ml (½ pt) freshly squeezed orange juice
  • 15ml (1 tbsp) orange flower water [optional]
  • 15g (½ oz) gelatine sachet
  • 1 pink grapefruit, segmented
  • 2 oranges, segmented
  • 2 passion fruit, halved
  1. Coat a mould or metal pudding basins with cooking spray and set aside.
  2. Whisk the condensed milk and crème fraîche in a bowl. Gradually whisk in the zest and juice of the lemons, orange juice and orange flower water (if using).
  3. Prepare the gelatine, following pack instructions, then allow to cool slightly before briskly whisking into the citrus mixture.
  4. Pour into 6 individual 150ml (10 fl oz) basins or one mould and chill until set.
  5. Loosen the panna cotta by dipping briefly into hot water before turning out on to a plate. To serve, decorate with the grapefruit and orange segments and passion fruit.
NOTES
  • For those who would like this dessert to be less calorific can substitute the condensed milk with a “lighter”/diet equivalent, and use half-fat crème fraîche instead.
  • Instead of using cooking spray I simply used silicone moulds that don’t need any greasing.
  • If you would like your panna cotta perfectly smooth, omit the lemon zest.

Chocolate Panna Cotta

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INGREDIENTS:

  • Couverture – 200g
  • Heavy Cream – 3 1/2 cups
  • Milk – 1 1/2 cup
  • Sugar – 3 tablespoons
  • Gelatin – 12 sheets (20g)

For sauce:

  • Sugar – 1/2 cup
  • Orange – 1 cup (only juice)
  • Honey – 1 tsp
  • Cream – 1 tablespoon

METHOD:

  1. Pour into a saucepan the cream, milk and sugar and heat.
  2. Allow the mixture to boil.
  3. Put the gelatine sheets in a bowl of water to soften. Drain and add to the saucepan.
  4. Mix well and remove pot from heat.
  5. Cut the couverture into pieces and add to pot.
  6. Stir constantly until melted and allow the mixture to cool slightly.
  7. Fill small ramekins and refrigerate for 3-4 hours. Take the panna cotta out of the ramekins by dipping the bottom of the ramekins in hot water for 1 second.
  8. Place in a saucepan the sugar, honey and half of the orange juice.
  9. Stir and add the remaining juice and boil for 15 minutes until sauce thickens.
  10. Pour at the end the heavy cream and mix well.
  11. Once cool serve the panna cotta with a spoonful of the sauce.