Panna Cotta With Roasted Figs And Balsamic – a delicious recipe with gelatin, heavy cream, sugar, sugar, vanilla bean, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small bowl, submerse the gelatin sheets in cool water to soften.
2
In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
3
Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
4
Top the panna cotta with the roasted figs.
1118
kcal
Calories
86
g
Fat
68
g
Carbs
5
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 7 ingredients. The key ingredients include: 4 sheets gelatin, 4 cups heavy cream, 1 cup sugar, plus, 2 tablespoons sugar, and more.
Yes, Panna Cotta With Roasted Figs And Balsamic 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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