White Chocolate Style Panna Cotta
With boozy fig compote!
Ingredients & Directions
Ingredients
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For Panna Cotta:
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8 ozheavy cream
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6 ozbuttermilk
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1⁄4 tsppink salt
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3gelatin sheets, soak in cold water 5 mins to soften, gently wring out excess water
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1vanilla bean, split and beans scraped
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8 ozhalf and half
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1⁄2 cupmonk fruit golden granules
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4 ozLILY'S White Chocolate Style Baking Chips
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For Boozy Fig Compote:
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1 poundfresh figs, coarsely chopped
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1⁄4 cupdark brown sugar sweetener alternative
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1 pinchpink salt
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3 ozLILY'S Dark Chocolate Style
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1⁄2 cupfresh orange juice
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1⁄4 cupGrand Marnier or other orange liqueur
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1⁄2 tspground cardamom
Directions
Equipment Needed
saucepan
stovetop
refrigerator
1
In a medium saucepan combine the cream, half and half, monk fruit granules, and scraped vanilla bean. Stir over low heat until the granules dissolve (do not boil). Add in the gelatin sheets and continue to stir until they dissolve completely. Then, add in the white chocolate chips and stir to dissolve.
2
Remove from the heat and stir in the salt and buttermilk. Ladle 4 oz into the ramekins or small 4-oz mason jars. Chill for a minimum of 4 hours or overnight.
3
For the compote, add the coarsely chopped figs and all other ingredients (minus the dark chocolate) into a saucepan, then bring to a boil and cook for 5 minutes until syrupy. Remove from heat and chill.
4
Before serving, melt the dark chocolate, then spoon a generous serving of fig compote over the tops and drizzle with melted chocolate.
Recipe contributed by maxloveproject and Chef Catherine McKnight..