Save Recipe Print
Panna Cotta with Roasted Figs and Balsamic
Total:
3 hr 30 min
Prep:
10 min
Inactive:
3 hr
Cook:
20 min
Yield:
6 servings
Level:
Easy
Total:
3 hr 30 min
Prep:
10 min
Inactive:
3 hr
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Special equipment: 6 (6-ounce) serving dishes.

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 remaining 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.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Panna Cotta

Recipe courtesy of Lynne Rossetto Kasper

Panna Cotta

Recipe courtesy of Wolfgang Puck

Panna Cotta

Recipe courtesy of Debi Mazar|Gabriele Corcos

Savory Horseradish Panna Cotta

Recipe courtesy of Valerie Bertinelli

Hibiscus Panna Cotta

Recipe courtesy of Giada De Laurentiis

Chocolate Hazelnut Panna Cotta

Recipe courtesy of Anne Burrell

Sangria Panna Cotta

Recipe courtesy of Food Network Kitchen

Espresso Panna Cotta

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword