Greek Yogurt Panna Cotta with Grilled Honeyed Figs and White Nectarines

  • Yield : 6 servings
  • Cook Time : 5m
  • Ready In : 5m
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  • 1(8-ounce) packet unflavored gelatin (about 2 tablespoons)
  • 2 tablespoons cold water
  • 1 cup heavy cream
  • 1/3 cup sugar
  • 1 vanilla bean, split and seeds scraped
  • 1 (17.6-ounce) tub Greek yogurt (about 2 cups) (recommended: Fage 2 percent)
  • 6 fresh figs, halved, preferably a mix of green and black figs
  • 2 ripe white nectarines, pitted and sliced
  • Honey, for drizzling


Step 1

In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.

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