400 ml. of fresh cream
200 ml. of boiled water
2 pyramid tea bags of Harmony
75 g. of sugar
25 ml. of white rum
1 envelope of granulated gelatin 10 g. (or 6 gelatins)
Prepare a strong tea with the 2 pyramids and boiled water. Remove the tea bags and squeeze them for extra flavour. Add the tea to the cream, sugar and rum. Stir well and bring to boil. Add 4 T. spoons of cold water to the gelatin powder and leave to stand for 4 minutes. Take the cream off the stove and mix with the gelatin until diluted completely. Pour in a cake mould and refrigerate for at least 5 hours.
Peel 4-5 figs, slice them, add 3-4 T. Spoons of sugar and 1 T. Spoon of lemon juice and bring to boil. Allow to cool.
Remove the Harmony Panacotta from the refrigerator, immerse mould in warm to hot water and turn upside down on a platter. Lace with the Fig Coulis or the traditional Greek grape spoon sweet with syrup and refrigerate.
Attention: In order to fill the standard round cake mould with a hole in the middle you must double the amount of the ingredients for the Harmony Panacota but not the ones for the Fig Coulis.