Creamy Goat Yoghurt Panna Cotta with Honey Roast Figs and Walnuts Recipe

October 1, 2020By 2
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Disclaimer; I freaking love figs and fig season. They look so simple and unassuming but then you break into the skin to be greeted by this super sweet, tasty red jeweled flesh that almost glitters in the right light. I love pairing them with a beautifully creamy cheese, roasted on top of frangipane tartlettes…. or just as they are!

A firm favourite of mine though is the combination between figs, yoghurt, honey and walnuts. The Greek influence on this dessert tastes like you’re warming your toes in the sand of Mykonos, gazing at the majestic Aegean Sea with a light breeze flowing through as you hear faint sounds of a festival in the distance…. *Sigh*…. Have I mentioned I really can’t wait to travel again when it becomes a thing again?!?

It’s important when working with gelatin, either powdered or leaf, to make sure to take the time to soften the gelatin in cold liquid first. Once softened, it needs to be melted down in order to activate and distribute the gelatin evenly. Make sure to never boil the liquid as high temperatures will destroy the gelatin. For further reading about gelatin and how it works seriouseats.com have a great post about how to avoid problems with gelatin.

This recipe starts by soaking the gelatin in the cold cream until soft. The cream mix is then heated until the gelatin melts and poured onto the yoghurt. Mix until smooth, pour into serving dishes and chill until set.

While the panna cottas are setting, halve the figs, place on your baking tray flesh side up, drizzle with honey and roast. When ready to serve, arrange the figs on top, scatter some chopped walnut and finish with a drizzle of honey.

 

Honey Fig panna cotta

Goat Yoghurt Panna Cotta with Honey Roast Figs and Walnuts

A stunningly easy dessert that's creamy and full of flavour.
5 from 1 vote
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Prep Time 6 hrs
Cook Time 20 mins
Course Dessert
Cuisine Dessert, Italian, Panna cotta
Servings 4

Equipment

  • 4 ramekins or shallow serving glasses or bowls
  • Saucepan
  • Whisk
  • Measuring jug

Ingredients
  

  • 300 grams heavy whipping cream
  • 100 grams goat yoghurt
  • 25 grams sugar
  • 1 tsp vanilla paste/extract
  • 1 tsp gelatin powder (or 1.5 gelatin leaf)
  • 8 whole ripe figs
  • 2 tbsp honey, plus extra for drizzling
  • 20 grams chopped walnuts

Instructions
 

  • In a saucepan, combine cream, sugar and gelatin. Let sit for 5 minutes to allow the gelatin to soften, If using gelatin leaf, soften in cold water for at least 5-10 minutes, strain well and then add to cream mix.
  • Gently heat while stirring for 5 minutes. Don't allow the mix to boil but you want to ensure the gelatin has melted.
  • In the measuring jug, place the goat yoghurt and vanilla, pour over the cream and gently mix together until fully combined and smooth.
  • Divide the mixture into your chosen serving dish and allow to set in the fridge for at least 4 hours or until set.
  • Preheat oven to 170°c or 160°c if fan assisted.
  • Meanwhile, prepare the figs by cutting them in half and laying on a baking tray, facing up. Drizzle the honey over the figs and roast for 15-20 minutes until starting to slightly bubble on top,
  • When ready to serve, place the roasted figs on top of the set panna cotta and sprinkle with walnuts and drizzle with honey.
Keyword Autumn, Creamy, Dinner party recipe, Easy recipe, Fast, Figs, Honey, italian dessert, light recipe, Panna cotta, walnut
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