Cook The Book: Black Pepper Panna Cotta With Figs – a delicious recipe with heavy cream, sugar, vanilla bean, powdered gelatin, freshly ground black pepper, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Toast the black pepper in a pot. Add the cream, sugar, and vanilla bean and bring it to a simmer.", "While the mixture is simmering, ""bloom"" the gelatin by mixing it with ice water until soft. Drain off the excess water and dissolve into the hot cream mixture. Once dissolved, remove from heat and add milk. Place in an ice bath and cool until mixture is thick enough to suspend the black pepper and seeds from the vanilla bean.", "Remove the vanilla bean and pour into 2-ounce molds. Leave to set for 24 hours.", "Stem and quarter the figs and reserve. Bring the Prosecco and sugar to a boil in a pot to make a simple syrup. While still hot, pour the syrup over figs, steep for 10 minutes, then let cool.", "Remove the panna cotta from molds and place onto a plate, putting the fig compote on top of it and around it."]
587
kcal
Calories
43
g
Fat
43
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups heavy cream, 1/2 cup sugar, 1/4 vanilla bean, One 1/4 ounce package powdered gelatin, and more.
Yes, Cook The Book: Black Pepper Panna Cotta With Figs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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