Panna Cotta with Roasted Figs and Balsamic

Name: Panna Cotta with Roasted Figs and Balsamic
Yield: 6 servings
Ingredients: 4 sheets gelatin; 4 cups heavy cream; 1 cup sugar; 1 vanilla bean; 1 pint figs, cut in half lengthwise; 2 Tbsp sugar; 1/4 cup high quality balsamic vinegar

7 ingredients•11 steps•6 servings

Anne Burrell, Secrets of a Restaurant Chef

1
In a small bowl, submerge the gelatin sheets in cool water to soften.
2
In a small saucepan, combine the cream and 1 cup sugar.
3
Slit the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the hull of the vanilla bean to the saucepan.
4
Whisk to combine and bring the mixture to a boil, then turn off immediately.
5
Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture.
6
Remove and discard the vanilla bean hull.
7
Pour immediately into 6 (6-ounce) serving dishes and refrigerate for 2 to 3 hours or overnight.
8
For the figs: Preheat the oven to 350°F.
9
Toss the figs together with the remaining 2 Tbsp sugar and balsamic. Let macerate for about 15 minutes.
10
Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
11
Top the panna cotta with the roasted figs and serve.