This creative recipe comes from my bestie Vanessa Lane, who kicks ass over at The Standard Miami. She has experience in vegan and vegetarian cooking- she’s pretty much an encyclopedia on food. When she invited us to the members only cooking class a few weeks ago I knew we’d be in for a treat. I have a few recipes to share from that night but this one is my favorite- dessert!
You’re probably thinking- what the heck is panna cotta and why should I make it? Panna Cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit. You can make any kind of Panna Cotta you want and I die for goat cheese and figs so this was a no brainer to share with you. Must share the love- and the goodness.
- 2 tsp Gelatin powder (you can use vegan gelatin powder like Lieber’s unflavored gel, Carmel’s unsweetened gel, KoJel’s unflavored gel, and Hain Superfruits.)
- 3 tbs warm water
- 1 cup whole milk
- 1/2 cup agave nectar (or use honey if you like)
- 4 oz fresh goat cheese
- 1 1/4 cup greek yogurt
- 1/2 tsp vanilla extract (you can also use 1 vanilla bean for nice vanilla flecks)
- 9-12 Fresh figs cut in half
- 2 tbsp brown sugar
- 1/3 cup toasted chopped pistachios
- Preheat oven to 400F.
- In a bowl mix warm water & gelatin and allow to bloom
- In a pan heat up milk, agave, and vanilla. When it starts to boil, pull off the stove and add goat cheese, yogurt and gelatin. Mix and strain.
- Place in 4oz ramekins & fill 3/4 of the way.
- Allow to refrigerate overnight or until firm.
- On a half sheet pan place figs cut side facing up and sprinkle brown sugar over the tops and place to bake for 15 minutes. Remove from the oven and allow to cool.
- To serve dip each ramekin in warm water & run a knife around the edge. Flip upside down and garnish with figs and pistachios.
I think Panna Cotta sometimes falls into those ‘what the heck is this and how does it work’ type foods and although I don’t like the way its made normally there, I did really like this little twist on it and enjoy the way it tasted. Maybe its the figs. Or the pistachios. Either way, it tastes as good as it looks. Give it a try and let me know what you think!