Panna Cotta Fig Flans

• 125g chilled Filo Pastry
• 25g Butter, melted
• 1 Gelatine sheet
• 150ml Double Cream
• 50ml Milk
• 40g Caster Sugar
• a few strands of Saffron or 3-4 drops of Vanilla Extract
• grated zest of 1 Orange
• 100g Greek Yogurt
• 2 fresh Figs
• 2 tsps Icing Sugar
• 4 tbps Orange Juice
• 6 tbsps Red Grape Juice
• 2 tsps Pastis, such as Pernod

1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. Put six individual tartlet tins on a baking sheet.
3. Cut each sheet of filo pastry into four rectangles and keep them covered with a clean tea towel while working.
4. Using half the pastry, drape the rectangles in layers to cover the base and sides of the tins, brushing very lightly with melted butter between each one.
5. Repeat with the remaining pastry to make six shallow tartlets.
6. Bake for 9-10 mins until pale golden and crisp. Cool for 10 minutes then set aside.
7. Halve the gelatine, place in a bowl and cover with cold water. Leave for 5 minutes to soften.
8. Pour the cream and milk into a saucepan, add the sugar, saffron or vanilla extract and orange zest.
9. Bring slowly to the boil, stirring. Off the heat gradually whisk in the Greek yogurt.
10. Squeeze the gelatine to extract the water and stir into the cream mixture until dissolved.
11. Leave to cool for 10 minutes then pour into the pastry cases.
12. Chill for 2 hours until set.
13. Meanwhile, slice the figs and place in a shallow bowl.
14. Put the icing sugar, orange juice, grape juice and pastis in a small saucepan and bring slowly to the boil.
15. Bubble until syrupy then leave to cool.
16. Pour the cooled syrup over the figs and set aside until needed.
17. To serve, ease the tartlets out of the tins. Spoon a little of the fig mixture on top of each one and serve immediately.

Tip

The tartlets are just as good served with a mixture of chopped fresh fruit