Panna Cotta With Figs Recipes

PANNA COTTA WITH ROASTED FIGS AND BALSAMIC

Steps:

• In a small bowl, submerse the gelatin sheets in cool water to soften.
• In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
• Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
• Top the panna cotta with the roasted figs.

PANNA COTTA WITH ROASTED FIGS AND BALSAMIC

Steps:

• In a small bowl, submerse the gelatin sheets in cool water to soften.
• In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
• Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
• Top the panna cotta with the roasted figs.

GREEK YOGURT PANNA COTTA WITH GRILLED HONEYED FIGS AND WHITE NECTARINES

Steps:

• In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.

PANNA COTTA WITH FIGS AND BERRIES

Steps:

• In a small saucepan, heat the half-and-half over medium-low until it just begins to simmer. Turn off heat. Add sugar, stir to dissolve, then add lemon peel, salt and almond extract, and let steep while you prepare the rest of the recipe.
• Meanwhile, put gelatin in a small bowl and add 3 tablespoons cold water. Let dissolve, mashing with a spoon to prevent lumps, about 5 minutes. Add to the half-and-half mixture, and whisk well to incorporate.
• Using a fine-meshed sieve, strain into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 2 hours. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.)
• Heat oven to 400 degrees. Make the compote: In a small, wide skillet, a gratin dish, or a pie pan, arrange the berries, then the figs cut-side-up. Sprinkle with the granulated sugar and the kirsch or Calvados. Roast, uncovered until juicy, with most of the liquid evaporated, about 40 minutes. Let cool to room temperature.
• To serve panna cotta, run a knife around edge of the ramekins, then invert them over a soup plate or dessert dish. Shake gently to unmold. Surround panna cotta with fruit and roasting juices. (Alternatively, serve in the ramekin or wine glass with fruit on top.)

HONEYED PANNA COTTA WITH DRIED FIGS AND SAUTERNES

Steps:

• Place milk in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil). Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
• Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes. Remove from heat. Cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
• Spoon some figs and cooking liquid atop each panna cotta and serve.
• *A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.