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
Cooking Instructions
| 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. |
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