Salted Honey Panna Cotta with Roasted Figs
PublicSilky custard with floral honey and sea salt, topped with caramelized figs.
Prep: 15 minsCook: 20 minsServes: 6medium
make-aheadelegantitalianno-bakecrowd-pleaserdesserts
vegetariangluten-freenut-free
Ingredients
Serves 6
Panna Cotta
2 cupsheavy cream
1/2 cupwhole milk
1/3 cuphoney
2 tspgelatin powder
3 tbspcold water
1/2 tsp~flaky sea salt
Roasted Figs
6fresh figs(halved)
2 tbsphoney
1 tbsp~unsalted butter(melted)
Method
- Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes to bloom.
- Heat cream, milk, and honey in a saucepan over medium heat until just steaming, stirring to dissolve honey.
- Remove from heat and whisk in bloomed gelatin until completely dissolved.
- Stir in sea salt, then divide mixture among 6 ramekins or glasses.
- Refrigerate for at least 4 hours or until set.
- Preheat oven to 400°F.
- Arrange fig halves cut-side up on a baking sheet, drizzle with honey and melted butter.
- Roast for 15-20 minutes until figs are caramelized and bubbling.
- Let figs cool slightly, then top each panna cotta with 2 fig halves and any pan juices.
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