Cook the Book: Black Pepper Panna Cotta with Figs

Name: Cook the Book: Black Pepper Panna Cotta with Figs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp freshly ground black pepper; 3 fresh figs; 35 grams package powdered gelatin; 473 milliliters heavy cream; 79 milliliters milk; 59 milliliters sugar; 0 vanilla bean

Cook the Book: Black Pepper Panna Cotta with Figs might be just the Mediterranean recipe you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 26g of fat, and a total of 305 calories. This recipe serves 7. A mixture of pepper, milk, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Toast the black pepper in a pot.

Ingredients you will need

Black Pepper

Toast

Equipment you will use

Pot

Add the cream, sugar, and vanilla bean and bring it to a simmer.

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Vanilla Bean

Cream

Sugar

While the mixture is simmering, "bloom" the gelatin by mixing it with ice water until soft.

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Water

Gelatin

Drain off the excess water and dissolve into the hot cream mixture. Once dissolved, remove from heat and add milk.

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Cream

Water

Milk

Place in an ice bath and cool until mixture is thick enough to suspend the black pepper and seeds from the vanilla bean.

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Black Pepper

Vanilla Bean

Seeds

Ice

Remove the vanilla bean and pour into 2-ounce molds. Leave to set for 24 hours.

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Vanilla Bean

Fig Compote

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Compote

Figs

Stem and quarter the figs and reserve. Bring the Prosecco and sugar to a boil in a pot to make a simple syrup. While still hot, pour the syrup over figs, steep for 10 minutes, then let cool.

Ingredients you will need

Simple Syrup