Vanilla panna cotta with bourbon-poached figs

5 from 1 vote

Prep Time10

Cook Time20

Chilling Time4

Total Time4 30

Course: Desserts

Cuisine: Italian

Servings:

Calories: 385kcal

Author: Cheryl Bennett

2 ¼ tsp. unflavored gelatin 1 envelope / .25 oz. / 7g
2 tbsp. water
2 cups half and half 500 ml
2 cups whole milk 500 ml
½ cup sugar 100g
1 vanilla bean Split the bean and scrape seeds into milk mixture. Or use 1 tbsp. vanilla bean paste or extract.
1 pinch sea salt

Set up an ice bath in a large bowl - big enough to accomodate the bottom of your pot.
In a medium saucepan bring half and half, milk, sugar and vanilla bean just to a simmer over moderate heat, stirring occasionally. Remove from the heat, cover and let it steep for 20 minutes.
In a small bowl, sprinkle gelatin over water and let stand 5 minutes to soften.
Remove the lid from the pot and bring the milk mixture to a simmer once again, over medium high heat. Remove from heat, then add the bloomed gelatin, and stir until dissolved. Remove the vanilla bean and discard, or save for another use.
Dip the pot halfway into the ice bath (DO NOT LET WATER INTO THE POT), and stir continuously for about 5 - 8 minutes, until the panna cotta has cooled a bit. The mixture may start to thicken a little, this will help to distribute the vanilla bean throughout the mixture, and give it a head start to setting up.
Then, evenly divide among 6 glasses or ramekins and cool to room temperature. Transfer to the refrigerator and chill at least 4 hours or until set. *If making ahead, cover with plastic wrap.

Set figs inside of a small pot so they are snug. Add bourbon, sugar, orange zest, cinnamon, and cardamom pods.
Bring to a simmer and cook for 5 minutes. Remove from heat and let figs cool in the liquid to room temp.
Remove figs and set aside. Once cooled, cut in quarters.
Over moderately high heat, reduce liquid until thick and syrupy. It should coat the back of the spoon with a thick layer. Cool to room temperature.
Pour cooled syrup on top of set panna cotta and top with figs.

Swap out cardamom pods for 3 allspice berries and 3 whole cloves for a variation filled with spice.

Store leftover panna cotta tightly covered in the fridge.