Panna Cotta With Figs and Berries
- Total Time
- 20 minutes, plus cooling and chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2cups/475 milliliters half-and-half
- ¼cup/50 grams granulated sugar
- 2wide strips lemon peel (from 1 lemon)
- ¼teaspoon fine sea salt
- ¼teaspoon almond extract
- 2¼teaspoons powdered gelatin (1 package)
- 1cup/145 grams blueberries
- 1cup/140 grams blackberries
- ½cup/60 grams raspberries
- 12ripe figs, halved
- ¼cup/50 grams granulated sugar
- ¼cup/60 milliliters kirsch or Calvados, or use water
For the Panna Cotta
For the Fig Compote
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
439 calories; 15 grams fat; 9 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 8 grams dietary fiber; 61 grams sugars; 12 grams protein; 237 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small saucepan, heat the half-and-half over medium-low until it just begins to simmer. Turn off heat. Add sugar, stir to dissolve, then add lemon peel, salt and almond extract, and let steep while you prepare the rest of the recipe.
- Step 2
Meanwhile, put gelatin in a small bowl and add 3 tablespoons cold water. Let dissolve, mashing with a spoon to prevent lumps, about 5 minutes. Add to the half-and-half mixture, and whisk well to incorporate.
- Step 3
Using a fine-meshed sieve, strain into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 2 hours. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.)
- Step 4
Heat oven to 400 degrees. Make the compote: In a small, wide skillet, a gratin dish, or a pie pan, arrange the berries, then the figs cut-side-up. Sprinkle with the granulated sugar and the kirsch or Calvados. Roast, uncovered until juicy, with most of the liquid evaporated, about 40 minutes. Let cool to room temperature.
- Step 5
To serve panna cotta, run a knife around edge of the ramekins, then invert them over a soup plate or dessert dish. Shake gently to unmold. Surround panna cotta with fruit and roasting juices. (Alternatively, serve in the ramekin or wine glass with fruit on top.)
Private Notes
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Cooking Notes
A
Does anyone know how much agar agar could be used instead of gelatin?
elizadanuta
Serve the panna cota in glasses. In place of a mold or ramekins pour the cream mixture into medium-sized glasses. Fruits can placed at the bottom of each glass or at the top or both.
Chef
Since he's pouring into four 4-oz ramekins, he's using 2 Cups, which is a pint, which is like 480 ml.
NYT Cooking
Hi, Alan. Thank you for flagging. That's been fixed: It should be done in the oven.
Noor
I use heavy cream only, no milk. Comes out perfect.
Lora
Leave the sugar out of the fruit. It is very sweet without added sugar.
Patti
Step 4 doesn't make sense. Heat oven to 400 degrees but then he says to put fruit in a skillet or pan and turn heat to medium-high. Are you supposed to roast in the 400 degree oven or on the stove top over medium-high heat?
Anne
This was AMAZING. So, easy and very elegant- I used frozen berry mix from Costco, but followed the recipe exactly. Yet another way to use the figs on my backyard tree :)
Matty B
So tasty! Be careful w the almond extract as it can be overpowering. Personally would scale back on the almond extract or replace w vanilla extract.
Johnny in Pleasanton
The fruit compote was brilliant. I thought 40 minutes at 400 degrees would burn everything to a crisp, but it was perfect. I used Cointreau instead of kirsch or Calvados--turned out nicely.
arimas
Panna cotta was perfect. The baked fruit needed something to enhance the flavors. Perhaps a bit of nutmeg or some black pepper. There was way more fruit than needed for 4 servings - good leftovers for oatmeal.
wilva from Hamilton, Canada
I made this following the recipe to the letter. I had a perfect lunch today, served to 4 friends, compliments of the NYT! Pacific Halibut with mangoe salsa, and grilled baby potatoes….. but the best part of the meal was the Panna Cotta. My friend said she didn’t want it to end, and begged for the recipe. It has a gorgeous mouth feel, and the compote was a perfect foil to the richness of the custard. I couldn’t find fresh figs, so used dried, and they were just fine.
lynda
I used all heavy cream, it was really really good!!!
mlh
Don’t strain! I did that the first time I made it and ended up with liquid desserts, because I apparently took out too much gelatin. Just follow directions,mix everything well, and pour into dishes. Great proportions, delicious!
John
I used 2 1/4 tsp gelatin but panna cotta never set?
Caroline D.
I am lactose intolerant, so used Almond Milk [2/3] and some Almond Milk Hazelnut creamer [1/3] in place of cream. [If using 2 cups liquid that is just under 1 1/2 cups Almond Milk, and just over 1/2 cup Almond Milk Hazelnut creamer.] No sugar in panna cotta mixture or in fruit compote. Amaretto instead of Calvados. It was delicious, and light. Guests raved and had several servings - no left overs.
Lora
Leave the sugar out of the fruit. It is very sweet without added sugar.
Morgan
Way too much gelatin. Not creamy enough. Disappointing.
Banana
Make sure to measure out the packets of gelatin!!! It’s more like 1.5 packets from the brand I found. I ended up using Mark Bittman’s “fruit jam” instead, and pouring panna cotta mix into muffin pans. They slip right out after setting overnight.
PS Lynx
Using agar instead of gelatin would make it vegetarian.
Johnny in Pleasanton
The fruit compote was brilliant. I thought 40 minutes at 400 degrees would burn everything to a crisp, but it was perfect. I used Cointreau instead of kirsch or Calvados--turned out nicely.
PolaO.
Loved this recipe. I swapped the kirsch for Monin brand Lavender syrup. Delicious.
corinne
What can be used in place of gelatin?
Martha
You can use agar-agar, a powdered form of red algae. Check for online recipes; the amount is not 1 to 1. Two cups liquid to 2 tsp agar seems to work.
elizadanuta
Serve the panna cota in glasses. In place of a mold or ramekins pour the cream mixture into medium-sized glasses. Fruits can placed at the bottom of each glass or at the top or both.
Matty B
So tasty! Be careful w the almond extract as it can be overpowering. Personally would scale back on the almond extract or replace w vanilla extract.
arimas
Panna cotta was perfect. The baked fruit needed something to enhance the flavors. Perhaps a bit of nutmeg or some black pepper. There was way more fruit than needed for 4 servings - good leftovers for oatmeal.
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