City Palate

The Harvest Issue - September October 2017

Mascarpone Panna Cotta with Honey Roasted Figs
Sep/Oct 2008
Serve these panna cottas in individual ramekins or martini glasses.

1 package plain gelatin (or 1 T.)
2 c. half-and-half or 18% coffee cream
1/2 c. mascarpone
1/4 c. honey
1 T. sugar
1 t. pure vanilla extract
6 – 8 fresh figs, stemmed
1/4 c. butter, melted
1/2 c. liquid honey

Pour about a cup of the cream into a medium pot and sprinkle the gelatin over the surface. Let it sit for about 5 minutes to let the gelatin soften.
Set the pot over medium heat and stir, without letting the cream boil, until the gelatin is completely dissolved. This should take 2 to 3 minutes.

Whisk in the rest of the cream, mascarpone, honey and sugar and cook for another 5 minutes, until the mascarpone is melted and the sugar is completely dissolved. Remove from heat and stir in the vanilla.

Pour the mixture into 6 or 8 individual wine glasses, small dishes or ramekins. (If you want to un-mould them onto a plate to serve them, spray the ramekins with nonstick spray first.) Put them in the fridge for at least 2 hours, until set.

Preheat the oven to 375°F, cut the figs into quarters lengthwise, and spread them in a single layer in a shallow baking dish. Drizzle with melted butter and honey and roast for about 20 minutes, until soft and juicy. Cool to room temperature.

Serve panna cotta in bowls or un-moulded onto a small plate and topped with roasted figs and the juices from the roasting pan. Serves 6 to 8.