This recipe for Panna Cotta is a simple Italian-inspired dessert that looks like you spent hours in the kitchen. Use whatever seasonal fruit you have on hand for the topping.
SHOPPIING LIST:
1 cup heavy whipping cream
1 cup buttermilk
¼ cup Bella Cucina Wildflower Scented Sugar
1 vanilla bean
3 Tablespoons water
2 teaspoons powdered gelatin (1 package)1 pint ripe figs, cut in half
1 heaping tablespoon Bella Cucina Wildflower Scented Sugar
¼ cup Bella Cucina Lambrusco Organic Red Wine Vinegar
1/4 cup of water
PREPARATION: Pre-heat oven to 375 degrees F
In a large bowl, add the water then sprinkle over the gelatin. Let sit 5-7 minutes until the gelatin is absorbed.
In a small saucepan, combine the cream, buttermilk, sugar. Split the vanilla bean lengthwise, scrape out the pod and put the pods and bean into the milk mixture. Cook over medium heat until the sugar is dissolved. Scrape out any pods from the bean and stir into the cream mixture. Cool slightly. Add the warm cream mixture to the bloomed gelatin and whisk until smooth.
Lightly oil four ramekins, or short glasses, and pour in the Panna Cotta mixture. Refrigerate until the Panna Cotta sets, about 3 hours. After the mixture has set, run a knife around edges and unmold the Panna Cotta on to a plate or shallow bowl. Serve with a spoonful of the roasted figs.
While the Panna Cotta is chilling, make the fig topping.
In a small saucepan, combine the sugar, vinegar and water. Cook over medium heat, swirling the pan as needed, until sugar is dissolved and the liquid is reduced by half. It will be thick and viscous, but still liquid after it cools. Watch carefully so it doesn't burn.
Place the figs on a parchment lined sheet pan and roast in the oven until caramelized, about 18-20 minutes. Remove from oven and cool. Toss with the reduced vinegar mixture. Set aside until ready to serve. Bring to room temperature before serving.
To serve the Panna Cotta, run a clean knife around the edges and gently unmold onto a plate. Top with the roasted figs.