No Bake Fig and Panna Cotta Cake

Harvesting a bunch of figs calls for a new recipe.

I was lucky to give some figs to the lady that lives on the othet side of the street and some to the DHL delivery girl. But I still had enough to work with.

My BFF knew my struggle with making figs in to something else than jam or dried figs and sent me a cake recipe. NO Bake cake sounded good. But it is a bunch of work and needs long cooling times. Don't do anything special on this day, just spend time in the kitchen cooking and cleaning. 

Cake bottom:

100 g crushed digestive biskuits

100 g cornflakes

50 g butter

150 g milk chocolate

100 g Nutella

Cream:

8 sheets of Gelatine, soaked and squeezed

200 ml whole milk

600 g double cream

1 vanilla pod

200 g white chocolate

6 to 8 figs

Topping:

15 g cornflakes

50 g white chocolate

In a microwave bowl add milk chocolate, butter and Nutella and heat it up to 50 C. Stir well until the stuff has melted. Toss in the crushed biskuits and the cornflakes and start combining it.

Use a 26 cm loose bottom tin and place baking paper on the bottom. Press the mix down with a large spoon or a glass. Put in the fridge for 90 min.

Cut the figs in discs and place them around, leave a small place free in the middle. Back in the fridge for 30 min. 

Soak the gelatine leaves in cold water. Add milk, cream and vanilla to a pot and bring to a boil. Take off the heat to cool down to 70 C. Squeeze out the water from the Gelatine and stir it in until dissolved. 

Cool down to 50 C and toss in the white chocolate. Melt it. Pour just  bit over the figs to cover them slightly. Put the cake back in the fridge to set. Later add all the panna cotta and it needsbto set about 6 hours or over night.

Mix cornflakes with chocolate and cut up more figs. Decorate the cake.