Spiced Figs with Yogurt Panna Cotta
One of my pet peeves is how early product commercialization for the winter holidays begins. Just last week, when I walked through the electronic doors of a grocery store, the potent artificial scent of cinnamon pine cones accosted me. These pine cones were prominently on display at the entrance of the store. Why now? Is there really going to be a run on scented pine cones that you need to start selling them in August? I did not see pumpkins for sale, so why are scented pine cones available now? Instead of pine cones, grocery stores should feature the best produce that is in season now, like figs.
I am pushing figs for several reasons, they are delicious, can be prepared for any type of meal, and I believe they are exquisite. In the Northeast US, figs have two short seasons in early summer and in late summer. In places like California, the season extends over the course of the summer. So, get them while you can because they will disappear soon.
Eat them ripe and fresh as is, or serve with any number of cheeses. Figs and cheese are a classic pairing. I particularly enjoy figs with blue cheese or goat cheese. The sweetness of the fig mingles nicely with the sharp flavors of each cheese. Another great pairing is fig jam and brie. Figs are also delicious for dessert in cakes and pastries like an almond and fig tart. Or, make figs for a savory sauce for pork.
I wanted to make an easy and elegant dessert and decided to simmer the figs in a simple syrup with warm spices like cinnamon, cloves, ginger, and black pepper. Along with the spiced figs, I made a yogurt panna cotta. Together, the figs and panna cotta created an exquisite dessert with creamy, tangy and warm flavors. The silky texture of the panna cotta is so smooth and nicely contrasts with the vivid pink color and warmth of the spices in the sauce. I realize I complained about the cinnamon scented pine cones earlier, but this sauce has a natural cinnamon infusion along with other spices. It has just enough spice for the early fall. What is great about this simple syrup recipe is you can use whatever spices you like. Freshly grated nutmeg, allspice, star anise, thyme, and rosemary are all wonderful choices to infuse this light fig sauce.
Along with the fig sauce, panna cotta is one of the easiest desserts to make and has a lusciously silky texture. My recipe is based on one from Food and Wine magazine. There are no eggs, just cream, yogurt, sugar, and gelatin. You can adjust the flavor of the panna cotta with a number of sweeteners and spices. Because sugar is not important to the structure of panna cotta, it is easy to vary the amount of sugar when you make it. You can adjust the amount depending upon how sweet your sauce or fruit is.
I am always looking for ways to use my homemade yogurt, so I included yogurt in my recipe. If you do not like yogurt, you can use a mixture of whole milk and heavy cream. I have also seen recipes for using goat cheese, yogurt, and milk. Or, use a plant based milk product such as almond or coconut milk. I have read from TheKitchn, that unflavored Vegan Jel by Natural Desserts works very nicely for panna cotta. Currently, Vegan Jel by Natural Desserts is unavailable on Amazon. However, other vegan gelatin alternatives are available. Also, I read Whole Foods carries Vegan Jel. If anyone has used it I would love to know how you like it.
The most difficult thing when making panna cotta is unmolding it from your ramekins or cups. I recommend a ramekin with smooth sides as it is easier to run a knife around the edge. Also recommended, is a light coating of canola or vegetable oil. The oil and a quick dunk in a warm bath will eventually release the panna cotta from the dish to present on a plate. Or, forget about unmolding it and serve it directly in the container you set it in.
Save the scented pine cones for when it is cold enough to build a fire in the fireplace and threatening to snow. Now is the time to set our sights on fresh produce, recently harvested and ripe. Fresh figs are a real treat so get them while you can.
Spiced Figs with Yogurt Panna Cotta
Yogurt Panna Cotta
- Canola or vegetable oil
- 1 envelope unflavored gelatin 2 1/4 tsp 7 g
- 2 TB cold water
- 1 cup 250 ml heavy cream
- 1/3 cup 68 g granulated sugar
- 1/2 - 1 tsp real vanilla extract or 1 vanilla bean split and seeds scraped
- 1- 17.6 oz 500 g tub Greek yogurt, about 2 cups
- 1/3 cup 36 g walnuts halves
- 1/2 cup 100 g granulated sugar
- 1 cup 250 ml water
- 3 whole cloves
- 1/2 stick cinnamon
- 1- inch 2.54 cm piece fresh ginger, peeled and smashed
- 3 black peppercorns
- 1/8 tsp anise seed
- 12 fresh figs
Yogurt Panna Cotta
If you are planning to unmold the panna cotta, lightly grease the sides and bottoms of 6 - 1/2 cup (4 oz /125 ml) ramekins. Set aside. No need to do this step if you are keeping the panna cotta in the serving container.
Add the gelatin and 2 Tb cold water to a small bowl. Let the gelatin rest to soften for 5 minutes.
In a small saucepan add the cream, sugar, vanilla or vanilla bean, and bring to a slight simmer Once the sugar is completely dissolved, turn off the heat and add the gelatin. Stir until the gelatin is melted.
Pour the yogurt into a medium mixing bowl and whisk out any lumps. If using, remove the vanilla bean. Slowly add the cream into the bowl with the yogurt. Stir, or whisk, as you add the cream to help temper the yogurt.
Once combined, pour the yogurt mixture into the greased 1/2 cup ramekins, or other serving containers and refrigerate, uncovered, at least 3 hours until set. It should look and feel solid with a little bit of jiggle. Once the panna cotta is set, cover each dish with plastic wrap until ready to serve.
Heat an 8-inch (20 cm) skillet over high heat. When the pan is nice and hot, but not smoking, add the walnut pieces and toast until the oil releases. Keep the walnuts in motion, by stirring them or flipping the nuts in the pan like a pro. You will know the walnuts are toasted when you see a slight sheen on the pan’s bottom surface and on your walnuts. Also, the aroma of the walnuts will be slightly more pronounced. Be careful not to burn the walnuts, or they will taste bitter. Remove the walnuts immediately from the skillet to cool.
Add the water and sugar to a saucepan just large enough to fit all the figs. Turn the heat to medium-high and stir until the sugar dissolves. Add the spices and simmer for 10 minutes.
Clean and trim the figs. Clean the figs by wiping them gently with a damp cloth. Remove the stems and discard. Add the figs and walnuts to the syrup and simmer for 5 minutes.
Remove the figs and place on a plate and turn off the heat. Cool the figs and syrup separately so the figs do not fall apart. After 15 minutes or so, strain the syrup through a fine mesh strainer into a bowl and add the figs. Serve warm or chilled.
Store the figs in the syrup in the refrigerator in a covered container. They will last for two weeks, covered in the refrigerator.
Assemble the panna cotta and spiced figs
Remove the panna cotta from the ramekins. Run a thin sharp knife around the inside edge of the ramekin. Dip the container into warm water for 10 seconds. Remove the ramekins and place upside down on your serving dish. Tap the sides and top of your ramekins and jiggle them to encourage the panna cotta to slide out. If no movement occurs, dip the ramekin right side up in the warm water again. Try again. Repeat until the panna cotta are all unmolded.
If you are not serving them right away, loosely cover each panna cotta with plastic wrap and store in the refrigerator.
Just before serving, spoon the spiced syrup over and around the panna cotta. Arrange the figs and walnuts on top or around the panna cotta and serve.
Use any spice combination you like. Cinnamon, clove, ginger, cardamom, freshly grated nutmeg, allspice berries, vanilla bean, black peppercorns are all good suggestions. The spices in the simple syrup are subtly blended and not an overpowering taste experience.
I realize not everyone likes yogurt, so substitute the yogurt with 2 cups (500 ml) whole milk. and continue as directed. Any ratio of yogurt, to heavy cream, to half and half, to milk will work if you use the specified amount of gelatin for 3 cups (750 ml) of dairy.
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