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
300gr milk
50gr granulated sugar
4gr gelatin sheets
For the baked figs:
8 fresh figs cut in half
3Tbsps honey
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.
Baked figs:
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.
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