Reviews (1) Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 2 3 star values: 7 2 star values: 3 1 star values: 3 Martha Stewart Member Rating: Unrated 06/10/2009 This is my go to panna cotta recipe. I serve it with berries and a balsamic vinegar reduction....amazing!
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Gallery Panna Cotta with Figs Recipe Summary Servings: 6
Ingredients Ingredient Checklist 2 1/2 teaspoons unflavored gelatin 3 cups heavy cream 1 1/2 cups sugar 1/2 teaspoon pure vanilla extract 3 tablespoons bourbon 15 ripe figs, cut in half lengthwise, stems removed
Gallery Panna Cotta with Figs
Recipe Summary Servings: 6
Gallery
Panna Cotta with Figs
Panna Cotta with Figs
Panna Cotta with Figs
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 2 1/2 teaspoons unflavored gelatin 3 cups heavy cream 1 1/2 cups sugar 1/2 teaspoon pure vanilla extract 3 tablespoons bourbon 15 ripe figs, cut in half lengthwise, stems removed
Directions
Fill a large bowl with ice and water, and set aside.
Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water, and let soften for 10 minutes.
Place heavy cream and 1/2 cup sugar in a medium saucepan over medium heat. Bring to a simmer. Add gelatin mixture, and stir until gelatin and sugar are completely dissolved, 1 to 2 minutes. Transfer to 1-quart measuring cup.
Place measuring cup in the ice bath, and whisk cream mixture until cool, 6 to 7 minutes. Add vanilla extract. Pour mixture into six 6-ounce ramekins or glasses. Chill until set, about 1 hour and 50 minutes.
While contents of the ramekins set, make the caramel: Spread remaining cup sugar evenly in the bottom of a heavy skillet, and place over medium-high heat. Let sugar melt without stirring, until the bottom layer is completely melted and the edges begin to brown, 2 to 3 minutes. Tilt and swirl the pan to distribute the sugar evenly. Stir with a wooden spoon until all sugar is melted and dark amber. Stir in 1/2 cup warm water and bourbon. Stir until combined, and remove from heat to cool to room temperature.
To unmold panna cotta, dip ramekins in warm water. Run a paring knife around edges of panna cotta to break seal, and invert each ramekin onto a dessert plate. Dessert will slowly slide out. Garnish with figs and caramel. Serve. You can keep panna cotta, covered in plastic wrap, in the refrigerator for up to three days. It should be eaten quite cold; remove it from the refrigerator just before serving. At times of the year when figs are out of season, drizzle the custard with chocolate sauce, or top it with fresh berries.
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 2 3 star values: 7 2 star values: 3 1 star values: 3
Martha Stewart Member Rating: Unrated 06/10/2009 This is my go to panna cotta recipe. I serve it with berries and a balsamic vinegar reduction....amazing!
Reviews (1)
Add Rating & Review 18 Ratings 5 star values: 3 4 star values: 2 3 star values: 7 2 star values: 3 1 star values: 3
Add Rating & Review
18 Ratings 5 star values: 3 4 star values: 2 3 star values: 7 2 star values: 3 1 star values: 3
18 Ratings 5 star values: 3 4 star values: 2 3 star values: 7 2 star values: 3 1 star values: 3
18 Ratings 5 star values: 3 4 star values: 2 3 star values: 7 2 star values: 3 1 star values: 3
5 star values: 3 4 star values: 2 3 star values: 7 2 star values: 3 1 star values: 3
Martha Stewart Member Rating: Unrated 06/10/2009 This is my go to panna cotta recipe. I serve it with berries and a balsamic vinegar reduction....amazing!Martha Stewart Member
Rating: Unrated 06/10/2009
This is my go to panna cotta recipe. I serve it with berries and a balsamic vinegar reduction….amazing!
Rating: Unrated
All Reviews for Panna Cotta with Figs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Panna Cotta with Figs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
