Panna cotta is a wonderfully easy dessert. A classic Italian dessert, it is extremely versitile, you can virtually put any type of sauce on it that appeals to you AND it does not require time in the oven and barely any time over the stove, which makes it a very nice summer dessert. It is wonderful for entertaining as it can be made ahead of time and keeps nicely in the fridge until you are ready to serve it.
I finally found figs for the first time this season and I just had to try putting them with panna cotta. After much searching, I came up with this little creation and it was delicious.
I have to admit I went back and changed some things after serving it to our guests though.
The original one that I served, I thought, tasted more like a milk jello and the figs were very tart. So the next day I went back and tried a different recipe for the panna cotta, I knew it could be better. I was right.
This one delivers.
You must follow the instructions exactly. Really the recipe is nearly identical to the original one I followed but the procedure is just slightly different and this makes all the difference in the texture and the flavor.
I also added a drizzle of honey over the figs to sweeten them and this worked wonders on the flavor!
Serves 6
Ingredients
FOR THE PANNA COTTA
1 cup whole milk
1/2 cup + 2 tablespoons granulated sugar
1 tablespoon vanilla extract
1 vanilla bean
4 cups heavy cream
1 packet powdered gelatin
FOR THE RED WINE SYRUP
2 (3- by 1/2-inch strips) fresh lemon zest
1 (1 1/2-inch) cinnamon stick
6 black peppercorns
1 1/2 cups dry red wine
1/2 cup water
1/4 cup sugar
4 fresh figs, cut in half
3 tablespoons fresh lemon juice
FOR SERVING
Honey to drizzle
Preparation Instructions
1. Prepare 6 ramekins or whatever you want to use for a mold, tea cups work wonderfully, by brushing just a tiny bit of oil inside each dish. Use one that doesn’t have much flavor.
2. To make the panna cotta, first heat the 1 cup whole milk in a small saucepan. Bring it just to a boil and then remove from the heat and add the vanilla extract and bean. Cover and let sit for 30 minute to infuse the flavor.
3. The last couple minutes the milk is sitting, place 3 tablespoons cold water in a small bowl and sprinkle the gelatin over it. Once the gelatin has absorbed the water, put it into the milk. Stir until completely dissolved.
4. Allow the milk mixture to sit at room temperature for 1 hour.
5. Take 1 cup of the cold heavy cream and whip it just a little. You don’t want to much air in it. The recipe I was following recommended using a hand a whisk for about 2 minutes, I of course cheated and used my kitchen aid mixer on a medium speed for about a minute. You want it to just be fluffy, no peaks or anything.
6. Pour the rest of the cold cream into the milk, gelatin mixture and stir.
7. Carefully fold the beaten cream into the rest of the mixture.
8. Pour mixture into ramekins or cups and refrigerate until chilled, about 4 hours.
To make the Red Wine Syrup:
1. Place the lemon rind, cinnamon stick and peppercorns in a small bag of cheesecloth, tie it shut. Place the wine, water and sugar in a small sauce pan and add the bag.
2. Bring to a boil, stir until sugar dissolves, then reduce the heat and simmer until reduced to about 1 1/2 cups, about 10 minutes.
3. Add the figs and then simmer, covered about 25-30 minutes.
4. Remove the cheesecloth bag and discard. Add the lemon juice and allow mixture to sit at least an hour before serving.
To Serve:
To un-mold panna cotta, run a sharp knife around the edge of the cup, then invert it over a plate. It should come right out. Then place 1-2 fig halves on the plate next to it and drizzle some of the syrup over it, drizzle with honey and serve.
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