Maple and Vanilla Panna Cotta with Balsamic and Thyme Roasted Figs

Maple and Vanilla Panna Cotta Recipe with Balsamic and Thyme Roasted Figs

This dessert combines the smoothness and creaminess of traditional panna cotta with the natural sweetness of maple and vanilla, then complemented by the intensity and freshness of roasted figs flavored with balsamic and thyme. An Italian touch savored in every spoonful, ideal for those who enjoy contrasts between textures and fruity flavors with aromatic notes.

Preparation time

The estimated times to prepare this panna cotta, considering each stage necessary for an optimal result, are:

• Preparation: 10 minutes
• Cooking: 6 minutes
• Cold rest: 5 hours
• Total: 5 hours 16 minutes
• Servings: 4
• Difficulty: Easy

This time allows for a firm and silky panna cotta and for the figs to reach the ideal texture and flavor when roasted slowly.

Ingredients

For the panna cotta

• 250 ml of liquid cream (35 to 40% fat content for better texture)
• 250 ml of whole milk
• 1 teaspoon of vanilla extract
• 75 gr sugar
• 6 gr gelatin (approximately 4 sheets of gelatin)
• 2 tablespoons maple syrup

For the roasted figs

• 6 fresh figs, cut in half
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh thyme
• 1 tablespoon sugar

If you can't find maple syrup, you can substitute it with natural honey or agave syrup, maintaining the sweetness and liquid texture to incorporate into the panna cotta.

Utensils we will use

• Medium pot or saucepan
• Bowl for hydrating gelatin
• Knife and cutting board
• Spoon or silicone spatula
• Mold or individual glasses for panna cotta
• Baking dish (for the figs)

Preparation

1. Prepare the gelatin

1. Hydrate the gelatin: Place the gelatin sheets in a bowl with cold water for 5 minutes to soften them and make them easier to dissolve.

2. Cook the panna cotta mixture

1. Heat the liquids: In a pot, mix the liquid cream, whole milk, sugar, and vanilla essence. Heat over medium heat without letting it boil, until the sugar is completely dissolved.
2. Dissolve the gelatin: Remove the pot from the heat. Drain the hydrated gelatin, add it to the hot mixture and stir well until completely dissolved. Incorporate the maple syrup and mix gently.

3. Pour and refrigerate

1. Package the mixture: Distribute the mixture into individual molds or glasses, trying not to fill to the brim to facilitate serving.
2. Refrigerate: Let it rest in the fridge for at least 5 hours or until the panna cotta is firm and does not move when the container is moved.

4. Roast the figs with balsamic and thyme

1. Prepare the figs: Preheat the oven to 180°C. Wash and cut the figs in half.
2. Flavor: Place the figs in a baking dish with the skin side down. Sprinkle with sugar, add fresh thyme and drizzle with balsamic vinegar.
3. Roast: Place the dish in the oven for about 15-20 minutes. The figs should lose firmness, caramelize on their surface and maximize their aromas with the balsamic and thyme.

To finish and serve

Once the panna cotta is firm, carefully place the roasted figs on each portion. A few fresh thyme leaves can be added to decorate and enhance the aroma. This dessert is served cold and pairs very well with seasonal fruits or an extra touch of maple syrup on top, to enhance the natural sweetness.

Nutritional Information

• Calories: 320 kcal
• Proteins: 5 g
• Fats: 21 g
• Carbohydrates: 25 g
• Fiber: 2 g

Nutritional values are approximate per serving and may vary depending on the brands and type of ingredients used.

5 keys to making perfect Maple and Vanilla Panna Cotta

To achieve the ideal texture and a balanced flavor in this panna cotta, it is essential to follow several key points during preparation:

• Use cream with a high fat percentage. This ensures a creamy texture and prevents it from being watery.
• Hydrate the gelatin well: waiting the recommended time allows it to integrate without leaving lumps.
• Heat over medium heat and without boiling: avoid boiling the mixture so that the cream and gelatin maintain optimal properties.
• Infuse the mixture with essence or a vanilla bean, to enhance the delicate and natural aroma that characterizes panna cotta.
• Respect the minimum refrigeration time, as only good resting ensures that the panna cotta sets homogeneously and firmly.

When is it ideal to enjoy Maple and Vanilla Panna Cotta with Roasted Figs?

It is the perfect dessert to conclude an elegant dinner or a family weekend meal. The lightness of the panna cotta combines with the sweetness of roasted figs, making this dish a refreshing choice for spring and autumn, when figs are in season. Furthermore, its simple presentation and balance of textures make it suitable for special celebrations or for surprising guests without complications in the kitchen.

Comparative table of recipes similar to Maple and Vanilla Panna Cotta

Share your experience

Preparing a panna cotta always invites experimentation: have you tried adding different flavors to the mixture? Or maybe you used another fruit to accompany it? Cooking is for creating and enjoying without fear. Share it with others and tell us how this version of Maple and Vanilla Panna Cotta with Balsamic and Thyme Roasted Figs turned out for you. Surely your personal touch can inspire many new ideas.

Culinary glossary

• Gelatin: ingredient that helps liquids to set to create solid and smooth textures in desserts.
• Liquid cream: heavy cream with a high fat content that provides creaminess.
• Vanilla essence: concentrated extract of vanilla flavor, used to flavor desserts.
• Balsamic: sweet and aromatic vinegar made from grapes, commonly used in dressings and for glazing fruits.
• Infuse: technique for transferring flavors through gentle cooking in liquid.