Prep time: Fig leaves need to infuse into the liquid for 24 hours before cooking.
Cooking time: 30 mins plus 6 hours of setting the panacotta.
Step 1 Tear up the fig leaves and place into a bowl. Pour the cream and milk in the bowl, cover and refrigerate overnight
Step 2 Soak the gelatin leaves in cold water until soft. Meanwhile place the infused liquid, fig leaves and sugar into a medium saucepan over medium heat. Heat until the sugar is dissolved, strain the liquid through a sieve.
Step 3 Squeeze the excess liquid from the gelatin leaves and add to the hot fig leaf mixture, stir to combine. Pour the liquid into 8 individual moulds or in a greased 20cm round baking pan and set in the fridge for 6 hours or overnight.
Step 4 Meanwhile, preheat the oven to 170C and line a baking tray with baking paper. Loosen up the katafi pastry with your hands into a bowl, pour enough ghee to lightly coat the pastry and add the icing sugar. Stir thoroughly until combined and spread across the baking tray. Sprinkle with sea salt.
Step 5 Bake for 15 minutes or until the pastry is golden brown. Set aside to cool until use. (If using the next day, place in an airtight container at room temperature)
Step 6 To demould the panacotta, around the edges of the mould/pan gently pull away the pannacotta using your fingers. Carefully flip the pannacotta onto the serving platter, gently pat it down to release the panacotta from the mould. If this doesn’t work for a while, either dip the mould into a hot water for a few seconds or wipe down the base of the pan with a hot rag.
Step 7 Scatter the panacotta with fresh fig and katafi pastry and serve immediately.
Who is Larissa?
Larissa Takchi is the youngest winner of Masterchef 2019, at the age of 22! Larissa also operates her own private catering business. The Takchi family run the Wild Pear café in the Sydney suburb of Dural.
Be sure to follow @larissatakchi on her instagram