Fig Leaf Panna Cotta


Last month, when I wrote about ‘cooking with leaves’, my friend Milli – of Milli’s Kitchen – asked whether I’d ever used fig leaves as an infusion. To be honest, it was the first time I’d ever used blackcurrant leaves to flavour a dish, and I was still buoyed with the success of that. So the answer was no – my only experience of fig leaves was in lovely, oily, savoury dolma. Never anything more elaborate.… 

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