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Fig and Honey Panna Cotta
Serves 6 Prep 10 min Total 10 min Type Dessert Origin Italian

Fig and Honey Panna Cotta

Honey adds a lovely dimension, but if you are concerned about upsetting the purity of the flavour, use sugar instead.

Serves 6 Prep 10 minutes Units Rate

Ingredients

  • 1 ½ sheets leaf gelatine
  • 300 ml double cream
  • 200 ml milk
  • 100 grams runny honey (or 80 grams caster sugar)
  • 2 vanilla pods (split length-ways)
  • 3 ripe fresh figs (sliced into rounds

Overview

An elegant pannacotta infused with vanilla and sweetened with honey rather than sugar, studded with fresh fig slices visible through the creamy custard in its serving vessel. This refined Italian dessert celebrates the delicate tartness of figs paired with the subtle, complex sweetness of honey rather than refined sugar.

Method

  1. Put the gelatine in a bowl, and cover with water. Leave for 5 minutes. Heat the cream, milk, honey (or sugar) and vanilla pods in a saucepan, stirring from time to time, until the mixture almost reaches the boil, then remove from the heat.
  2. Immediately drain the gelatine and squeeze out the excess water, then add to the creamy milk, stirring until completely melted.
  3. Strain the mixture through a fine sieve or chinois into a bowl.
  4. Stand in a large bowl filled with ice cubes and a little water to cool quickly, stirring from time to time, until it is nearly cold.
  5. Meanwhile, arrange the fig slices around the sides of 6 individual bowls or cups (measuring about 8 cm across the top), making sure they adhere; save 6 slices for decoration.
  6. Carefully pour in the pannacotta mixture, ensuring it covers the figs.
  7. Refrigerate until set, at least 2 hours, or overnight if preparing ahead.
  8. Remove from the fridge about 10 minutes before serving.
  9. Top each pannacotta with a fig slice to serve.

If you wish to turn out the pannacottas to serve, oil the moulds and use an extra ½ leaf of gelatine - they will look pretty, but the texture won't be quite as delicate.

Espresso vanilla pannacotta: Omit the figs. At the table, pour a strong, piping hot espresso over each pannacotta for a real explosion of flavours.

Notes

  • Using honey instead of sugar adds complexity and floral undertones; the honey flavor develops more fully as the pannacotta sets
  • Handling the figs carefully when arranging around the dish sides ensures they remain decoratively visible; soft ripe figs require gentle handling
  • The fast cooling over ice (15 minutes) prevents the gelatine from setting during cooling, which would create lumps; achieving nearly-cold consistency is the target
  • Serving directly from the bowl (rather than turning out) allows appreciation of the beautiful fig decoration adhered to the sides

Serving

Serve the pannacotta directly in its chilling bowl or cup, optionally adding a single fresh fig slice on top for decoration. The honey-vanilla flavor speaks for itself without accompaniment, though a simple biscuit alongside would be pleasant.

Storage

Set pannacotta keeps refrigerated for up to 3 days in a covered bowl, fine because the delicate flavor actually matures and improves. Do not freeze, as freezing causes gelatine-set desserts to become grainy. If turning out to serve (requiring extra gelatine with oiled moulds), serve unmolded within 2 days.

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Desserts 6 hours 18 minutes Serves6