A silky smooth vanilla panna cotta topped with fresh ripe figs, toasted walnuts, and golden honey—this elegant Italian dessert balances creamy richness with fruity freshness and a hint of crunch. Perfect for entertaining or a refined finish to a meal, it’s as beautiful to look at as it is delightful to eat.

Why You’ll Love This Recipe

This vanilla panna cotta is a sophisticated yet approachable dessert that requires minimal ingredients and effort. The contrast between the cool, creamy base and the luscious toppings of figs, nuts, and honey creates a harmonious medley of textures and flavors. It’s naturally gluten-free, make-ahead friendly, and effortlessly stylish—ideal for dinner parties, holidays, or romantic evenings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Panna Cotta:

• 2 cups heavy cream
• ½ cup whole milk
• ½ cup granulated sugar
• 1 ½ tsp powdered gelatin
• 1 tsp vanilla bean paste or extract
• Pinch of salt

Toppings:

• 4 fresh figs, quartered
• ¼ cup walnut halves, lightly toasted
• 2–3 tbsp good-quality honey

Directions

1. In a small bowl, sprinkle the gelatin over the milk and let it bloom for 5 minutes.
2. In a medium saucepan, combine the heavy cream, granulated sugar, vanilla, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
3. Remove from heat and whisk in the bloomed gelatin mixture until fully dissolved and smooth.
4. Pour the panna cotta mixture into ramekins or molds. Let cool slightly, then transfer to the refrigerator to chill for at least 4 hours, or until set.
5. To serve, gently unmold the panna cotta onto dessert plates. Top with quartered fresh figs, toasted walnut halves, and a generous drizzle of honey.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

• Berry topping: Replace figs with a mix of fresh berries and a splash of berry coulis.
• Citrus twist: Add a bit of orange or lemon zest to the cream for a bright citrus flavor.
• Spiced version: Infuse the cream with cinnamon or cardamom pods for a warm, aromatic note.
• Nut-free: Omit the walnuts or substitute with seeds like pumpkin or sunflower for crunch.
• Vegan option: Use coconut cream and agar-agar in place of dairy and gelatin for a plant-based alternative.

Storage/Reheating

Panna cotta can be stored covered in the refrigerator for up to 3 days.
It should not be reheated, as it is meant to be served cold. Add toppings just before serving to maintain texture and freshness.

FAQs

What does “blooming” gelatin mean?

Blooming gelatin means letting it sit in a cold liquid (in this case, milk) for a few minutes to hydrate before heating, ensuring smooth texture.

Can I make panna cotta ahead of time?

Yes, it is an excellent make-ahead dessert. Prepare it the day before and keep refrigerated until ready to serve.

What’s the best way to unmold panna cotta?

Dip the ramekin briefly in warm water (not hot) and run a thin knife around the edge before inverting onto a plate.

Can I use vanilla extract instead of vanilla bean paste?

Yes, vanilla extract works well, though vanilla bean paste provides a more intense flavor and speckled appearance.

Is panna cotta gluten-free?

Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.

Can I use low-fat milk or cream?

For best results and the desired creamy texture, full-fat cream is recommended. Using low-fat alternatives may affect the set and flavor.

What if I don’t have figs?

Try other fruits like sliced pears, poached stone fruits, or a berry compote as alternatives.

How do I toast walnuts?

Place walnuts in a dry skillet over medium heat for a few minutes, stirring frequently until fragrant and golden.

Can I use gelatin sheets instead of powdered gelatin?

Yes. Use about 1 sheet per ½ tsp of powdered gelatin. Soak sheets in cold water until soft, then stir into the warm cream mixture.

Is panna cotta served chilled?

Yes, panna cotta is meant to be served cold directly from the refrigerator for its signature smooth texture.

Conclusion

Vanilla Panna Cotta with Figs, Walnuts & Honey is a refined and flavorful dessert that’s surprisingly easy to prepare. Its delicate, creamy consistency pairs beautifully with the natural sweetness of figs, the crunch of toasted nuts, and the rich drizzle of honey. Whether served at a formal dinner or a casual gathering, this dish offers a timeless and elegant end to any meal.

Vanilla Panna Cotta with Figs, Walnuts & Honey

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes (including chilling)
• Yield: 4 servings 1x
• Category: Dessert
• Method: Chilling
• Cuisine: Italian
• Diet: Vegetarian

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Description

A luxurious and velvety vanilla panna cotta served with ripe figs, toasted walnuts, and honey—an elegant Italian dessert that brings together creamy, fruity, and nutty flavors in perfect harmony.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 1/2 tsp powdered gelatin
• 1 tsp vanilla bean paste or extract
• Pinch of salt
• 4 fresh figs, quartered
• 1/4 cup walnut halves, lightly toasted
• 2–3 tbsp good-quality honey

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Instructions

1. In a small bowl, sprinkle gelatin over the milk and let bloom for 5 minutes.
2. In a saucepan, combine heavy cream, sugar, vanilla, and salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
3. Remove from heat and whisk in the bloomed gelatin mixture until fully dissolved.
4. Pour the panna cotta mixture into molds or ramekins. Chill in the refrigerator for at least 4 hours or until set.
5. To serve, unmold panna cotta onto plates. Top with fresh fig quarters, a few toasted walnuts, and a generous drizzle of honey.

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Notes

• Lightly oil the molds to help with easy unmolding.
• Substitute figs with berries or stone fruits if out of season.
• Make panna cotta a day ahead for best texture and flavor development.
• Use a fine mesh strainer to ensure a silky texture when pouring into molds.

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Nutrition

• Serving Size: 1 panna cotta with toppings
• Calories: 380
• Sugar: 23g
• Sodium: 45mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 110mg