The panna cotta with figs and cinnamon is a variation of the classic spoon dessert that we have all had the opportunity to taste at least once.
This recipe is ideal for ending a lunch or dinner with friends, it’s easy to prepare and has a special flavor thanks to the two main ingredients.
If you like original spoon desserts, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 609.76 (Kcal)
- Carbohydrates 40.48 (g) of which sugars 38.63 (g)
- Proteins 5.65 (g)
- Fat 48.46 (g) of which saturated 0.58 (g)of which unsaturated 0.36 (g)
- Fibers 1.03 (g)
- Sodium 6.23 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 2 cups heavy cream
- 1/2 cup milk
- 1/2 cup sugar
- 1 tbsp gelatin
- 1 cinnamon stick
- 4 figs
- 2 tbsp wildflower honey
Tools
- 1 Saucepan 2 qt
- 1 Whisk
- 1 Knife
- 1 Chopping board
Procedure
Unlike the classic panna cotta recipes that use vanilla to flavor the milk, in this recipe we will use figs and cinnamon.
First, take the figs and wash them well under running water, peel half of the figs to flavor the milk and cream.
You can leave the figs whole or blend them with the cream and milk after cooking for a smoother effect.
Soak the gelatin so that it softens and can dissolve better in the mixture.
Grate the cinnamon stick to obtain a very fine powder that you will add in small parts to the panna cotta to flavor the dessert. I prefer the cinnamon to be just noticeable without overpowering the other flavors.
Pour the milk, cream, figs, cinnamon, and sugar into a saucepan and cook for 5 minutes on low heat, as soon as the cream starts to boil remove it from the heat.
Add the gelatin to the milk and cream mixture and stir well with a spoon or spatula so the gelatin dissolves evenly.
Pour the mixture into glass jars or molds and let them rest in the refrigerator so they can harden, it will take at least 4-6 hours before they are completely solidified.
After 12 hours in the fridge, the dessert has completely set, all that’s left is to serve it with a sprinkle of cinnamon, a teaspoon of honey, and fresh fig slices.
Your panna cotta with figs and cinnamon is ready!
Plating Tips:
For an elegant presentation, serve the panna cotta in a jar or a brandy glass, and complete the recipe with small figs sliced into rounds.
Which wine to pair with panna cotta:
The classic pairing with panna cotta is Ramandolo, a wine produced in the province of Udine, a wine with a very intense straw-yellow color, with flavors of dried apricots and chestnut honey.
