It’s figs season and I wish it was all year round. Figs are so healthy and have such a delicate flavour and structure. They are basically good at any time of day, for breakfast with porridge, in a lunch salad with prosciutto, for dinner with duck, and as dessert on a cheese platter. I was excited when I found a recipe on the blog Cook me Greek, where he used the figs in combination with a typical Italian dessert, pannacotta, but also gave it a Greek twist by using Greek yoghurt in the pannacotta. The figs are baked in the oven with honey and walnuts. The recipe is especially suited for Thanksgiving or Christmas I think, because of the colours and ingredients. It’s heavenly to scoop up the pannacotta with a drizzle of sweet honey, the crunch of the walnuts, and a bite of the soft fig. A real flavour explosion. (scroll down for the recipe)
For the panna cotta:
250gr Greek full fat yogurt
50gr granulated sugar
4gr gelatin sheets
For the baked figs:
8 fresh figs cut in half
4Tbsps roughly chopped walnuts
Place the gelatin sheets in a small bowl with cold water to soften them.
In a pot over medium low heat, pour the milk and sugar and let the milk get warm but NOT hot. It will take just 2-3min. Remove from heat.
Remove the softened gelatin sheets from cold water, squeeze them in your hand to remove water and mix the gelatin sheets in the warm milk for a minute until they dissolve.
Place the yogurt in a bowl and mix it with a wire whisk along with the warm milk- gelatin mixture until totally incorporated. Pour the mixture in panna cotta molds or coffee cups and place them in the fridge for several hours to set.
Arrange the figs and walnuts in a baking pan, pour the honey over them and bake in preheated oven at 180 C for 30 min.