Ingredients
1 ½ cups Heavy Whipping Cream
¼ cup +3 Tablespoons Granulated Sugar
1 Vanilla Bean, Scraped
1 ½ teaspoons Gelatin, Powdered
Fresh Figs, about 12 – 15, Cut in Half
2 Tablespoons SOOC Fig Balsamic Vinegar
Directions
Gather 4 ramekins and set them on a baking tray. Set aside. This is what our panna cotta mixture will be poured into to serve.
Scrape the vanilla bean pod. Hold the tip of the vanilla bean pod and, using a paring knife, cut the pod in half. Scrape using the dull side of the knife.
Heat the heavy cream and ¼ cup granulated sugar. Add the vanilla bean seeds and the pod into the pot, as well. Heat until simmering and then remove from the heat. Add the gelatin and pour into ramekin containers once dissolved.
Set ramekins in the fridge to begin setting. This will take 5 – 6 hours to become fully set.
Once the panna cotta dishes are in the fridge, you will begin your caramelized figs. Cut the fresh figs in half, from the stem to the bottom.
Place the figs facing up in a saucepan. Sprinkle 3 Tablespoons sugar onto the figs. Turn to medium heat and let the sugar begin to melt. Leave the figs facing up for 3 – 4 minutes, then flip them over. The backs of the figs should now be facing up. Let them simmer for another 3 – 4 minutes.
Once the figs have finished their second simmer, remove from the heat, and add the Fig Balsamic Vinegar. Your figs will now be caramelized and you will have made a balsamic glaze. Grab the caramelized figs with tongs and set in a small bowl. Pour the glaze into a small dish and set aside.
Your figs and the glaze will be your topping for your panna cotta. Once your panna cotta is fully set (it should not jiggle), then you can top with your caramelized figs and drizzle the balsamic glaze on top. You can add fresh whipped cream to the top and enjoy!
