Olive Oil Panna Cotta with Brown Sugar Balsamic Roasted Figs and Basil Streusel

Ingredients

FOR PANNA COTTA:
1 heaping Tbsp unflavored gelatin
2 Tbsp cold water
2 cups heavy cream
1 cup half & half
⅓ cup granulated sugar
2 Tbsp SOOC Varietal Extra Virgin Olive Oil
Half a vanilla bean, split with seeds removed
FOR ROASTED FIGS:
8 black mission figs, cut in half
3 Tbsp brown sugar
4 Tbsp SOOC Fig Balsamic Vinegar
FOR BASIL STREUSEL:
1 cup flour
½ cup granulated sugar
4 Tbsp unsalted butter, melted
4-6 Basil leaves
Pinch of sea salt

Directions

For Panna Cotta:

In a small bowl, microwave water until very hot, about 45 seconds and sprinkle the gelatin mix over the water.

In a large saucepan, bring the heavy cream, half and half, and sugar to a boil over moderately high heat, stirring constantly. As soon as it boils, remove from heat and whisk in the gelatin mixture, SOOC Italian Biancolilla Olive Oil, and vanilla beans. Divide the cream mixture among 8 ½ cup ramekins and cool to room temperature. Chill the ramekins, covered, for at least 4 hours or overnight.

Dip the ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around the edge of each ramekin and invert the ramekin onto the center of a small plate. Set aside.

For Balsamic Roasted Figs:

Preheat the oven to 375 degrees. In a medium bowl, whisk together the brown sugar and SOOC Fig Balsamic. Add the figs and stir to coat.

Spread the mixture onto a baking sheet and bake until the figs are soft and the balsamic has caramelized, about 15 minutes. Remove from the oven.

For Basil Streusel:

In a food processor, combine all ingredients for the basil streusel. Pulse until flour mixture is moistened and comes together. The mixture should clump together. Spread on a baking sheet and bake at 375 degrees until browned, about 15 minutes. Gently mix on a baking sheet if the edges begin to brown too much.

For Assembly:

Arrange the figs and SOOC Fig Balsamic reduction atop the inverted panna cotta. Then sprinkle the basil streusel on top, and enjoy!