Greek Yogurt Panna Cotta with Grilled Honeyed Figs and White Nectarines
- 1 (8-ounce) packet unflavored gelatin (about 2 tablespoons)
- 2 tablespoons cold water
- 1 cup heavy cream
- 1/3 cup sugar
- 1 vanilla bean, split and seeds scraped
- 1 (17.6-ounce) tub Greek yogurt (about 2 cups) (recommended: Fage 2 percent)
- 6 fresh figs, halved, preferably a mix of green and black figs
- 2 ripe white nectarines, pitted and sliced
- Honey, for drizzling
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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.
Thank you! your flag was submitted.