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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 8 servings.
Calories from Fat 9
Calories 17
% Daily Values*
Total Fat 1g 2 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 3mg 1 %
Sodium 55mg 2 %
Potassium 55mg  
Total Carbohydrate 1g 0 %
  Dietary Fiber 0g 0 %
  Sugars 1g  
  Other Carbohydrate 0g  
Protein 1g  
Vitamin A 0 % Vitamin C 2 %
Calcium 1 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • HONEYED PANNA COTTA WITH DRIED FIGS AND SAUTERNES

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HONEYED PANNA COTTA WITH DRIED FIGS AND SAUTERNES

Reference:

Bon Appétit, January 2001

Prep:

Active time: 20 min Start to finish: 8 1/2 hr (includes freezing)

Servings:

Makes 8 servings.

Ingredients
1 cup whole milk
1 tbsp unflavored gelatin
3 cups whipping cream
4 tbsps sugar
3 tbsps honey
1/8 tsp salt
1/4 tsp vanilla extract
2 cups Sauternes or Quady Winery Essensia*
8 dried black Mission figs, quartered

Cooking Instructions
Step 1 Place milk in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil). Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
Step 2 Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes. Remove from heat. Cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
Step 3 Spoon some figs and cooking liquid atop each panna cotta and serve.
Step 4 *A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.