dessert Panna Cotta with Roasted Figs and Balsamic
- Prep Time:
- 4 sheets gelatin
- 4 cups heavy cream
- 1 cup sugar, plus 2 tablespoons
- 1 vanilla bean
- 1 pint figs, cut in 1/2 lengthwise
- 1/4 cup high quality balsamic vinegar
- Special Equipment: 6 (6-ounce) serving dishes
- Inactive Prep Time:
- Cook Time:
- 10 min
- 3 hrO min
- 20 min
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 rernaininq 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.