Photo: Panna Cotta with Roasted Figs and Balsamic Recipe
Ingredients
- 4 sheets gelatin
- 4 cups heavy cream
- 1 cup sugar, plus 2 tablespoons
- 1 vanilla bean
- 1 pint figs, cut in 1/2 lengthwise
- 1/4 cup high quality balsamic vinegar
- Special Equipment: 6 (6-ounce) serving dishes
Directions
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.
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By JJC8
Lisle, IL.
on July 31, 2011
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Great Panna Cotta! Rich, creamy, and delicious. I read the comments below, and substituted 1 packet of powdered gelatin instead of the 4 sheets in the recipe. Be sure to completely disolve the powdered gelatin in some of the cream on the side, then incorporate it into the rest of the boiled cream when removed from the heat. Also be sure to whisk the sugar in the cream so it completely disolves. I added a little lemon zest also.
The recipe is very easy to make, you can also use macerated strawberries or fruit as a lighter option instead of figs.
By atrapnell_5084658
Metter, GA
on July 27, 2011
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How much water to the gelatin pack? I know you are suppose to use cold water and let it "blossom" before you add it to the cream. (Or is it bloom? I also live in a small town, and there are no sheets of gelatin anywhere! I would love to try the recipe, but I want to know the correct proportions. Does anyone know? Thanks.
By mgarcilazo
on March 19, 2011
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First and foremost I could not find the gel sheets ANYWHERE in my county.
In the show she says that 1 package of powder gelatin would work fine so I added it as the cream began to boil and stirred it with a whisk to make sure it didn't boil over. Well, the gelatin never melted. I had about half a ladle left and when I poured it directly from the pan into a ramekin and I noticed that there was a granular drip at the end, and I prayed that it was just sugar. It wasn't. It was the gelatin. This became a melted-vanilla-ice-cream thing that was honestly far too rich.
I tried again the next day and I melted the gelatin in a 1/4 cup of water and added it, but it just became these clumps I had to whisk for a while to turn into a liquid. I whisked that into the cream and let them cool, and three hours later in a refrigerator set to the maximum coldness has rendered a gross, too-rich, gloppy thing.
This was just a waste of cream, vanilla, sugar, and gelatin. Thanks, Anne. Thanks.
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