Going back to the sweet side of cooking… desserts! As you all may know by now, not my most comfortable task in the kitchen. But every so often I like to try my luck… This time I was looking for a refreshing dessert but it had to be Italian! And I wanted to make something different from the usual Tiramisu… so I though of panna cotta. Quick look around the ingredients available and I decide to make Panna cotta with figs and honey. Sounded really nice 🙂
This was my first try at panna cotta. And I had no idea where to start. So here comes the internet research again! I found a recipe on foodnetwork.com that looked easy enough. They used other ingredients to garnish it but I thought that my figs and honey would do the job just as good.
What I thought to be an easy enough cooking experience turned out to be quite an adventure! Three attempts till I got a good enough result!!! On my first try, it didn’t set, no idea why 🙁 Second try, all broken when trying to unmold 🙁 Third try, everything went well 🙂 I still don’t know what I’ve done wrong but it was hard work and 3 days of work…
A few things I can tell you: don’t skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don’t let the cream mixture cool before straining. To unmold, carefully dip the bottom of each ramekin in a baking pan with hot water briefly. Run a thin knife around the edge of each ramekin to loosen it from the inside. Invert the ramekin onto the serving plate and carefully lift the ramekin.
Panna cotta with figs and honey
- 2 1/2 tsp unflavoured powdered gelatin
- 1/2 cup of milk
- 2 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 2 tsp pure vanilla extract
- In a small bowl, put the milk and sprinkle the gelatin over it. Let it stand until the gelatin has softened (about 5 min)
- In a large saucepan, combine the heavy cream and sugar. Add the vanilla extract. Bring it just to a simmer (do not let it boil), whisking occasionally until the sugar has completely dissolved.
- Remove the pan from the heat. add the softened gelatin mixture and whisk to completely dissolve the gelatin.
- Strain the hot cream mixture into a large glass measuring cup with a pouring spout.
- Pour into ramekins. Refrigerate for at least 3 hrs or overnight.
- Unmold into the serving dishes.
- Wash and cut the figs into quarters. Place the fig pieces around the panna cotta, drizzle with honey, add a few nuts around and serve.