Grilled Figs with Lemon Verbena Panna Cotta and Pistachio Nuts

The late months of summer produce beautiful figs, heavily scented lemon verbena and fresh pistachio nuts, now grown in Victoria. The technique involved here is quite straightforward - ‘panna cotta’ translates from the Italian as ‘cooked cream’, a cream that has been cooked with a chosen flavour and set with gelatine. The wonder of the dessert lies in the perfect symphony the flavours create. A fantastic late summer or early autumn dessert with minimal preparation.