Honeyed Panna Cotta with Dried Figs and Sauternes Recipe

Honeyed Panna Cotta with Dried Figs and Sauternes Recipe

  • 1 cup whole milk
  • 1 tablespoon unflavored gelatin
  • 3 cups whipping cream
  • 4 tablespoons sugar
  • 3 tablespoons honey
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 2 cups Sauternes or Quady Winery Essensia
  • 8 dried black Mission figs, quartered
  1. Place milk in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil). Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
  2. Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes. Remove from heat. Cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
  3. Spoon some figs and cooking liquid atop each panna cotta and serve.
  4. A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.
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