Chestnut honey panna cotta with homemade fig jam
By esther on Tuesday, September 4 2007, 15:50 - Something sweet - Permalink
Panna cotta has been wheedling its way to the top of my "to make" list for a while now. Originally, I planned on a lime panna cotta dressed with summer berries. But after my first attempt following a very, very bad recipe off epicurious.com, my craving for citrus and custard was thoroughly squelched. Usually, I read the comments and check the ratings religiously when I try a recipe off a website. And more often than not, I end up taking into account a least one insightful person's advice. Somehow I spaced out on that step for the panna cotta recipe. It was not until after the fact that I sat in front of the computer nibbling on some very dismal results that I discovered the many disappointing critiques.
Needless to say, panna cotta dropped a few notches from the number one slot. I wasn't able to come up with a recipe that brought something new to the panna cotta table, so I just decided to let it lie. So lie it did.... until I began to peruse the cache of treats brought back from our vacation in Corsica this summer.
One of my very prized possessions is a jar of chestnut honey. At 8 euros a jar, I decided that I didn't want to use it in just anything. The flavor is strong and woody unlike any other honey and I really wanted to spotlight it. Smooth, creamy panna cotta seemed like the perfect vehicle for the bitter honey. This time, I didn't bother with a specific recipe. Instead, I did a compilation of recipes, hoping that this time I would end up with something soft instead of rock solid cream.
The final product was exactly what I was looking for. I was nervous when I unmolded the panna cotta from the vintage tin molds I got from my mother for just such an occasion. After just a mini dip in a bowl of hot water, the cooked cream slipped out of its fluted casing without a glitch. I knew that the consistency was right even before I tasted it because when I shook it, the panna cotta jiggled and looked like it was about to burst, but never lost its shape.
The few green cardamon pods compliment the strength of the honey without masking it. The addition of a quick fig jam and a few drops of chestnut spread elevated this dessert to a zen master level. Honey and figs - a flavor marriage as old as the Romans can never go wrong.
1 1/2 cup heavy cream
1/2 cup skim milk
1/4 cup chestnut honey
1 1/2 tsp unflavored gelatin
1 1/2 Tbsp water
4 green cardamom pods
vegetable oil
4 ripe black figs
4 tsp granulated sugar
1 1/2 Tbsp water
1 tube chestnut spread
Combine cream, milk and honey in a heavy saucepan. Crush the cardamom pods and add. Cook the cream over medium low heat until the cream just begins to simmer, stirring constantly. This takes about 15 minutes. Remove the cooked cream from the heat and let sit for about another 10-15 minutes. Strain the cream to remove the pods.
In a small bowl, add the gelatin to the water. Set aside for about 5 minutes.
Grease each of the individual tins with vegetable oil.
Add the gelatin to the cream over low heat until completely dissolved. Pour the mixture in the tins. I left mine in the refrigerator overnight.
For the jam, remove the skins from 3 large figs. Chop up the red fruit and combine with water and sugar. Cook the fruit down over medium heat until it has thickened and a rustic jam has formed.
To serve, quickly dip eat tin in a dish of hot water and turn out onto serving dish. Each panna cotta should be served with a dollop of fig jam and garnished with a few dots of chestnut spread.
Makes 4 individual desserts.
Comments
Looks gorgeous, and I really like the idea of chestnut puree with chestnut honey. I recently fell in love with some antique molds and would like to get some to try out a jelly, blancmange, pannacotta or two. Perhaps a champagne and elderflower jelly like the one I had a couple of nights ago at a restaurant - divine!
I now have a panna cotta recipe I trust. Thank you Esther. Yours looks so tasty.
I just tried chestnut honey for the very first time in Antwerp this weekend on a fresh buttered brioche, and let me tell you it really knocked my socks off! I can imagine that the such a strong tasting honey pairs well with cream and milk. Yum!
I always wanted to make pannacotta and never did. It just sounded so difficult to me! Now you give me no other choice as to try it. And I have sooooo much honey at home it's unbelievable... Can I put it in one big mold instead of several small ones?
Gorgeous, gorgeous photo - and, barring trouble finding some of the ingredients, can't wait to give your recipe a try!
Oh my goodness! That composition is just fabulous. The panna cotta looks like perfection and I really admire you for trying it with chestnut honey. I'm lucky enough to have some relatives in Italy who produce chestnut honey so I can only imagine how fabulous the flavours are.
And of course it pairs perfectly with figs.
Thanks so much for taking part in SHF #35!
Great minds think alike...I just did a similar combination. Your panna cotta looks so beautiful, and I agree honey and figs is such a perfect combination!
breathtaking!! I've never made a panna-cota before, but i think it's high time now:)
I'm hosting my first food blog event this month, AFAM-Peach/Nectarine, and I'd be glad if you could participate! you can get the details on my blog!
Absolutely gorgeous Esther! This is exactly the kind of dessert I carve around the holidays. Rich but not heavy. I am glad I saved some chesnut puree!
Hello,
You have a lovely blog! What a wonderful find. I've added you to my favorites and will visit often.
Thank you!
Faye