Panna cotta with fresh figs and honey is a showstopping make-ahead dessert that’s elegant and surprisingly easy to prepare.
- 1 teaspoon olive oil
- 6 tablespoons cold water
- 5 teaspoons unflavored powdered gelatin
- 2 cups whole milk
- 2 cups heavy cream
- 1/2 cup unrefined cane sugar (Sucanat)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 5 large figs, sliced (about 2 cups)
- 2 teaspoons honey
- Grease four 4-inch ramekins with olive oil and set aside.
- In a medium bowl, add cold water and sprinkle gelatin on top. Set aside to hydrate for 3-5 minutes.
- While the gelatin blooms, in a medium saucepan over moderate heat, warm the milk, cream, and Sucanat. Stir until the sugar has completely dissolved. This will take about 5 minutes.
- Stir in vanilla and almond extracts until combined. Pour the warm milk mixture into the gelatin mixture. Stir until well-combined.
- Divide mixture evenly between the 4 ramekins. Chill in the refrigerator for at least 4 hours, or until fully set.
- Serve either in the ramekins or turned out onto a plate, topped with sliced figs and a drizzle of honey.
- Category: Custard
- Method: No-Bake
- Cuisine: Dessert
Keywords: panna cotta, honey, fig, gelatin, no-bake