Panna Cotta with Roasted Figs and Balsamic

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I was making this for a smaller group of people so I halved the recipe and used half a knox packet of gelatin in 1/4 of the total amount of cream I used. I set the gelatin cream mixture aside while I mixed in the yet unused part of the cream with the sugar. After it came to a boil, I mixed in the cold gelatin and cream mixture. Instead of figs, I diced strawberries and sprinkled them with a tiny bit of sugar. My guests loved the dish! All the bowls were scraped clean-- I barely had to wash them ;

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I used i pkt of gelatin in leiu of the sheets. Used backberries and made a sauce. Added a hint of nutmet. Used 2 vanilla beans....delicious and better than Ina's recipe.

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I made this for my in-laws anniversary dinner and it turned out wonderful! It looks and taste like you slaved for hours to make this and it was actually quite simple to make. Figs were not in season so I used strawberries instead. Turned out wonderful.... even my picky mother-in-law had seconds! I would defiently make again.

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Tried this and it was superb. Couldn't find the sheets so used 1 envelope gelatin in 1/4 of the cream called for in the recipes. Also couldn't find figs so I used raspberries. For god's sake, it was soooooo good. I'm making them agin tonight with the raspberries. I did splurge and used a 8.00 vanilla bean, but, it's so worth it. This is the 4th recipes I have tried of hers and everything has come out the BEST!!! She has become my new favorite. Try her herbed chicken and bolognese. They are fab. Tonight I'm trying her braised chicken. Hope their good too.

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I used regular powdered gelatin(one pack and done it with a little warmed cream. Not much. I couldn't find figs so I substituted strawberries instead. I too used regular pure vanilla as a vanilla bean(dried up as well is going for 14 bucks in the great state of Alabama.......Anyway........Anne is like a breath of fresh air to foodnetwork. ALL her recipes are dead on and I have all of them recorded. Take the house down Anne!

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In making this recipe I couldn?t find the gel sheets so I replaced them with unflavored powdered gelatin. I think I probably put it in to late because it sank to the bottom. The top was very good though. Please let me know how to use the powdered gelatin with this recipe.

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I found the gelatin sheets at Central market (high end grocery store. This tasted like Creme Buelle and I used a good quality vanilla instead of the bean(the bean cost $9 for one beanand I used rasberries on top instead of figs.It was soooo good!!!

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the conversion is 1 envelope= 4 sheets

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If you use powdered gelatin instead of the sheets, how do you go about dissolving the powdered gelatin? Would you just use a few tablespoons of cold water and then stir it into the cream mixture right before it is done? Also, could you stir the gelatin into the cream mixture without dissolving it? Please let me know.

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To answer the previous reviewers question...after some online research I found that one gelatin sheet is equal to 1.2 tsps of powdered gelatin. I'm making it for my supper club - fingers crossed! Good luck!!!