Greek Yogurt Panna Cotta with Grilled Honeyed Figs and White Nectarines
Total:
3 hr 5 min
Active:
3 hr
Yield:
6 servings
Level:
Easy
Total:
3 hr 5 min
Active:
3 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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