Name: Greek Yogurt Panna Cotta with Grilled Honeyed Figs and White Nectarines
Prep time: P0Y0M0DT3H0M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 6 servings
Cuisine: european
Ingredients: 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

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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Greek Yogurt Panna Cotta with Grilled Honeyed Figs and White Nectarines

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