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.

Ingredients

Units Scale

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

In a small bowl, sprinkle gelatin over the milk and let bloom for 5 minutes.
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.
Remove from heat and whisk in the bloomed gelatin mixture until fully dissolved.
Pour the panna cotta mixture into molds or ramekins. Chill in the refrigerator for at least 4 hours or until set.
To serve, unmold panna cotta onto plates. Top with fresh fig quarters, a few toasted walnuts, and a generous drizzle of honey.

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.

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