Brown Sugar Panna Cotta with Honey-Balsamic Roasted Figs + Toasted Pepitas
 
Prep time
Cook time
Total time
 
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Makes: 4-6 servings
Ingredients
  • For the Panna Cotta
  • 1 envelope unflavored gelatin (about 1 tablespoon)
  • 2 T cold water
  • 2¾ cups whole coconut milk
  • ⅓ cup brown sugar, plus extra for serving
  • 1½ tsp vanilla extract
  • For the Figs
  • 10-12 ripe black figs
  • 1.5 T balsamic vinegar
  • 3 T honey, divided
  • ¼ cup pepitas
  • sea salt
  • freshly cracked black pepper
Instructions
  1. To make the Panna Cotta: In a small saucepan, sprinkle cold water over gelatin and let stand for 1 minute while gelatin softens. Put saucepan over low heat and warm until gelatin is completely dissolved. Remove pan from heat.
  2. In another saucepan, bring coconut milk and brown sugar to JUST a boil over medium-high heat. Remove from heat and stir in gelatin. (Note: if you’ve let your gelatin sit too long and it has gelled, stir a little of the hot coconut milk into the gelatin to re-liquefy and then add to the rest of the coconut milk.)
  3. Divide mixture among ramekins and cool to room temp; then transfer to refrigerator and chill until set — at least 4 hours or overnight.
  4. About an hour before serving, prepare figs. Preheat broiler. Halve figs (or quarter, if they’re biggies) and arrange cut-side up on a rimmed baking sheet. Drizzle over balsamic and 1.5 T of the honey. Season generously with cracked pepper. Broil for 3 mins.
  5. Meanwhile, combine pepitas with remaining 1.5 T honey and generous pinch of sea salt.
  6. When figs have broiled, top with pepitas and broil again for 3 mins or until seeds are beginning to brown. Let figs cool completely.
  7. To serve: Dip ramekin in hot water for 3-5 seconds. Run a knife around each edge and then invert ramekin onto serving plate. Repeat with remaining ramekins.
  8. Top panna cotta with cooled figs and an extra sprinkling of brown sugar. Enjoy!
Notes
Prep and cook time does not include time to chill the panna cotta or cool the figs, so though there is very little hands-on work required, plan accordingly. :)

Because this dairy-free recipe uses coconut milk, there is a subtle coconut flavor that runs through the brown sugar and the sweet-tart caramelized figs. If you'd prefer a more traditional panna cotta and are not averse to using dairy, sub the coconut milk for heavy cream.
Recipe by the pig & quill at https://thepigandquill.com/brown-sugar-panna-cotta-with-honey-balsamic-roasted-figs-toasted-pepitas/