As the fig season comes to an end, I decided to celebrate one of my favourite fruits with an Adam’s Fig & Honey Yoghurt Panna Cotta.
Panna Cotta, which translates to “cooked cream” in Italian, is a beloved dessert with roots deeply embedded in the culinary traditions of Northern Italy. While its exact origins are somewhat debated, it is widely believed to have originated in the Piedmont region, where it was initially made with only cream, sugar, and gelatin.
This simple yet elegant dessert gained popularity throughout Italy and eventually made its way onto menus around the world, captivating diners with its creamy texture and versatility. Over the years, various interpretations and flavour combinations have emerged, showcasing the adaptability of this classic dessert to suit different palates and occasions.
Techniques to Make Panna Cotta:
Creating the perfect panna cotta requires precision and attention to detail, but fear not – with the right techniques, anyone can master this delectable dessert. Here’s a step-by-step guide to crafting a flawless panna cotta:
Choose Your Ingredients: Start with high-quality ingredients, including double thick cream, full cream yoghurt, sugar, honey, gelatin, and flavourings such as vanilla, fruits, or chocolate.
Bloom the Gelatine: Begin by blooming the gelatin in cold water. This process allows the gelatin to absorb liquid and soften, ensuring a smooth texture in the finished dessert.
Heat the Cream: In a saucepan, gently heat the heavy cream and sugar over medium heat until the sugar has dissolved and the mixture is just about to simmer. Be careful not to let it boil, as this can affect the texture of the panna cotta.
Incorporate Flavourings: If desired, add vanilla extract or other flavourings to the cream mixture, infusing it with your chosen flavours.
Combine with Gelatin: Once the cream mixture is warm and the gelatine has bloomed, whisk the softened gelatin into the cream until fully dissolved. This ensures that the gelatin is evenly distributed and will be set properly.
Chill and Set: Pour the cream mixture into the prepared moulds or serving glasses and refrigerate for several hours, or until set. This typically takes around 4-6 hours, but overnight chilling yields the best results.
Unmold and Serve: To unmold the panna cotta, gently run a knife around the edge of each mould to loosen the dessert. Place a plate on top of the mould, invert it, and carefully lift off the mould to reveal the beautifully set panna cotta.
Garnish and Enjoy: Serve the panna cotta chilled, garnished with fresh fruits, fruit compote, or a drizzle of honey for added sweetness.
Mastering the art of making panna cotta opens up endless possibilities for creativity in the kitchen, allowing you to experiment with different flavours and presentations to create a dessert that is truly your own. So gather your ingredients, channel your inner pastry chef, and indulge in the creamy decadence of homemade panna cotta. Buon appetite!
Adam’s Fig & Honey Yoghurt Panna Cotta
You’ll notice that there is no cream in this recipe, as I substituted it with a combination of Adam’s Fig Yoghurt and full cream milk instead. I also opted to use honey instead of sugar.
Ingredients
2.5 tsp powdered gelatin
1 tbsp water
2 cups Woolworths Adam’s Fig Full Cream Yoghurt
1 cup full cream milk
2 tbsp honey + extra for serving
3-4 fresh Adam’s Figs, for serving (sliced into quarters)
Method
- Bloom the powdered gelatine by combining it with the water in a small dish. Set aside.
- Add the yoghurt, milk and honey to a pot and whisk over medium heat for about 5 minutes. Do not bring this to the boil.
- Whisk in the bloomed gelatine, remove the pot from the heat and continue stirring for another 2-3 minutes until the gelatine has dissolved.
- Divide the panna cotta mixture between glasses (depending on serving sizes, between 2-3) and place in the fridge to set for at least 6 hours or overnight.
- Right before serving top each of the panna cottas with sliced figs and drizzle with extra honey.
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