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.
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View Comments
This was my first time making panna cotta and having fresh figs.
The panna cotta was very easy to make, and was delicious with the Greek yogurt adding flavor complexity.
I used powder gelatin, not sheets, Bc it’s what I had on hand.
I would love to make this again, and switch up the toppings with different seasonal fruits.