Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Panna cotta, an eggless custard, is generally served unmolded on a serving plate. We serve it in individual glasses for casual flair, plus you can catch every last drop of the spicy syrup.

Recipe by Southern Living December 2009

Gallery

Credit: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine

Recipe Summary test

prep:
22 mins
total:
6 hrs 40 mins
Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cream and vanilla bean in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.

    Advertisement
  • Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add sugar, and stir until sugar is dissolved (about 2 to 3 minutes).

  • Remove from heat. Scrape seeds from vanilla bean into cream mixture with back of a knife; discard vanilla bean. Whisk in buttermilk.

  • Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days. Spoon 2 to 3 Tbsp. Zinfandel-Poached Figs into each glass just before serving. Garnish, if desired.

Advertisement