Panna Cotta with Roasted Figs and Balsamic

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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.

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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.

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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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This is so simple and faboulous. I used 1 1/2 packets of unflavored gelatin and the consistancy was great.

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Flavors were dynamite. I'd cut the figs into quarters next time because they are hard to cut with a spoon.
Like others my vanilla seeds settled at the bottom. Next time I think I will use 1 and 1/4 packages of gelatin (make sure to soften it first in water and chill the batch in an ice bath before pouring into serving dishes. If the mixture starts to gel a bit first it may hold the seeds better. The consistency was slightly less firm than I'd like but the flavor and presentation were awesome....Rock on, Anne!

And yes, Brenda, roast the figs with the sugar and balsamic. This will caramelize the figs and thicken the balsamic and sugar into a syrup.

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This was very good, but I have two questions.
1, Do you roast the figs with the sugar and balsamic poured on top?
2, Why did I end up with the vanilla seeds in the bottom of the dishes instead of throughout the panna cotta?

Thanks

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Wow, this was so good. I used the packet of Knox Gelatin, I used one pack and it came out perfect. I made it for a dinner party that I had and by the time we got to dessert we were all so stuffed but it was so good that we ate it all. Who thought just a few ingredients could produce such a delicious dessert. It impressed my guests. Thanks Anne!

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I halved the recipe and only had the packets of Knox gelatin. Since one packet of gelatin equaled four sheets, I used half of a packet which came to about one teaspoonful for two cups of cream. I followed heating the mixture exactly as described. However, the cooled mixture never congealed in any way. It was barely thicker than the cream was to start with. Does the gelatin packets come in different sizes and I just grabbed the smaller ones? The flavor was to die for though. Our figs are coming off the trees now and they couldn't be any fresher. I loved the "adult" tart flavor of the balsalmic/sugar mixture. I want to try this again, so next time I will just put in the full two teaspoonful packet. Anyone have any suggestions? Don't toss your used vanilla bean away. Just toss it in your sugar container as Ina Garten suggested.

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This is simply the best dessert. My husband is still raving about it. I can see where it would also be great with other berries. You must make this receipe.

Robin

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The vanilla bean really makes the difference. I order my vanilla beans on line. You can get 12 for $15 instead of 2 for $15 as priced on the grocery store. They are always soft and ship quickly.