Honeyed Panna Cotta with Dried Figs and Sauternes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 cup whole milk |
1 tablespoon unflavored gelatin |
3 cups whipping cream |
4 tablespoons sugar |
3 tablespoons honey |
1/8 teaspoon salt |
1/4 teaspoon vanilla extract |
2 cups sauternes or quady winery essensia |
8 dried black mission figs, quartered |
Directions:
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.)
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.)
3. Spoon some figs and cooking liquid atop each panna cotta and serve.
4. *A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.
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