Fig Panna Cotta

Fig Panna Cotta

A Jazzed up delicate custard with bold flavors of dark caramel and figs..

  • Fill a large bowl with ice and water, and set aside.

  • Place 3 tablespoons of water in a small bowl. Sprinkle 2 ½ teaspoons of  gelatin over water, and let soften for 10 minutes.

  • Place about 3 cups of heavy cream and ½ cup sugar in a medium saucepan over medium heat. Bring to a simmer. 

  • Add the gelatin mixture, and stir until gelatin and sugar are completely dissolved, 1 to 2 minutes. Place in another smaller bowl. Place the bowl in the ice bath, and whisk cream mixture until cool, 6 to 7 minutes. 

  • Add 1 teaspoon of vanilla extract. Pour mixture into  ramekins or glasses. Chill until set, about 1 hour and 50 minutes.

  • Vegan alternative: Replace the cream with  coconut cream and use 1 ¾ teaspoons of  agar agar instead of gelatine.

  • To activate the Agar Agar: First, start by adding the 3 cups of coconut cream and ½ cups of sugar to a medium saucepan and set over medium/high heat. Then, bring to a boil, and whisk in the 1 ¾ teaspoons agar agar. Continue boiling for 3 minutes, watching to ensure it doesn’t spill over, then carry out the same steps above.  

  • Making the caramel: While the contents of the ramekins set, make the caramel: Spread 1 cup of sugar evenly in the bottom of a heavy pan, and place over medium-high heat. Let sugar melt without stirring, until the bottom layer is completely melted and the edges begin to brown, 2 to 3 minutes. Tilt and swirl the pan to distribute the sugar evenly. Stir with a wooden spoon until all sugar is melted and dark amber. Stir in ½ cup warm water and 3 tablespoons of bourbon. Stir until combined, and remove from heat to cool to room temperature.

  • Garnish with some sliced fresh figs and caramel. Serve, and enjoy! 


To unmold panna cotta, dip ramekins in warm water. Run a paring knife around the edges of the panna cotta to break seal, and invert each ramekin onto a dessert plate.