Recipe: Almond Panna Cotta With Grilled Figs

Recipe from the Tasting Table Test Kitchen

To learn more about this recipe, click the following link to read the related story, "Meatless (Labor Day) Monday," in Tasting Table's National edition.

Recipe from the Tasting Table Test Kitchen

Almond Panna Cotta with Date Syrup and Grilled Figs

5 (34 ratings)

We're showing dessert some love on the grill with this almond panna cotta.

Prep Time
3.25
hours
Cook Time
10
minutes
servings
4
servings
Total time: 3 hours, 25 minutes

Ingredients

  • 1½ cups plus 2 tablespoons vanilla almond milk, divided
  • ¾ teaspoon ground cardamom
  • Pinch of kosher salt
  • ½ vanilla bean, halved lengthwise
  • 1½ teaspoons granulated gelatin
  • 1 tablespoon cold water
  • ½ cup low-fat vanilla yogurt
  • 1 tablespoon canola oil, for grilling
  • 12 figs, halved
  • 2 tablespoons date syrup

Directions

  1. In a medium saucepan set over medium-high heat, combine 1½ cups of the almond milk, the cardamom and salt and bring just to a boil. Turn off the heat. Use the tip of a paring knife to scrape away the seeds from the vanilla bean pod. Add both the seeds and pod to the saucepan. Whisk to combine and set aside for 5 minutes. Remove and discard the vanilla pod.
  2. While the vanilla steeps, bloom the gelatin. In a medium bowl, add the remaining 2 tablespoons of almond milk. Sprinkle the gelatin over the almond milk and set aside for 5 minutes. Pour the vanilla-cardamom almond milk over the gelatin and whisk to combine, then add the yogurt, whisking until smooth.
  3. Divide the vanilla-cardamom almond milk mixture among four 4-ounce ramekins. Cover each with plastic wrap and refrigerate until set, at least 3 hour and up to overnight.
  4. Grill the figs: Heat a charcoal or gas grill (or grill pan) to medium-high heat. Use tongs to dip a folded paper towel into the canola oil, then use it to grease the grill grates. Set the figs on the grates and cook until grill-marked, 1 to 2 minutes.
  5. Invert a panna cotta onto each of 4 plates and add a few fig halves. Drizzle with the date syrup and serve.
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