Goat cheese panna cotta with roasted figs
Even here in California, the land of the long growing season, we have a short window for fresh figs. You can make this recipe with sweet black cherries in the late spring and summer or bosc pears in the fall months. Those who don’t eat gelatin can use agar, a vegetarian alternative made from seaweed that can be found at natural foods stores. To use, dissolve about 1 teaspoon of agar powder into the warm milk.
- 2 teaspoons powdered gelatin
- 3 tablespoons tepid water
- 1 cup whole milk
- ½ cup honey
- 4 ounces fresh goat cheese, at room temperature
- 1¼ cups Greek yogurt
- ½ teaspoon pure vanilla extract
- 9 to 12 fresh figs
- 1 tablespoon turbinado sugar
- ⅓ cup toasted pistachios, coarsely chopped
Instructions:
If you want show-stopping decadence, this is not it. However, if you want a delicately creamy dish that’s just sweet enough to finish off a great meal, then this is the dessert for you.
- In a small glass bowl, sprinkle the gelatin over the water and let it sit.
- Meanwhile, in a small saucepan over medium-low heat, warm the milk and honey until bubbles start to form at the edges and the honey has dissolved.
- Remove from the heat. Crumble in the goat cheese and stir in the dissolved gelatin.
- After it cools just slightly, stir in the yogurt and vanilla. Pour through a finemesh strainer into a bowl. Coat six 6- to 8-ounce ramekins with a neutral-tasting oil, such as coconut oil. Divide the mixture among the ramekins. Cover and chill in the fridge for at least 3 hours and up to overnight.
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Halve the figs lengthwise and arrange on the prepared baking sheet cut side up. Sprinkle them with the sugar and roast until they are just starting to break down but still hold their shape, 8 to 10 minutes. Remove from the oven and let cool.
- To serve, dip the bottom of each ramekin in hot water, run a butter knife around the edge, and invert the panna cotta onto a plate. Alternatively, serve the panna cottas in the ramekins. Top each serving with the figs and pistachios.