DAY FOUR: Lemon Panna Cotta and fig compote

So we had figs (yellow figs actually but that doesn't matter) and my parents didn't know what to do with them so they asked me. So I looked around (first time with figs) and realized it was just a lot of tarts and pies. So I decided to make my favorite dessert Panna Cotta. 

Panna Cotta is an Italian version of cooked cream. In France for example the equivalent would be Flan. It is made by simmering creme, milk, sugar and gelatin and is usually served with fruit, chocolate, caramel and the sorts.

It's delicious. Its smooth in texture but has a sturdiness that resembles Flan, just a very different taste. Panna Cotta is more yoghurt-y or ice cream like in flavor. (vanilla is the common flavor.) 

What I made was a Lemon Panna Cotta: Taken from one of the epicurious recipes (its the only one that has the correct texture)

STEP ONE:

1 cup whole milk

1 cup heavy cream  

1/2 a vanilla bean (the pods that carry the seeds)

Lightly grease 6 three-forth cup ramekins or custard cups with vegetable oil/ canola oil NOT olive

Mix ingredients together in a medium pot and bring to a simmer (little bubbles on the edges). Then take off the flame, cover the pot and let it sit or STEEP for 30 mins. TAKE OUT VANILLA POD.. not a really big deal if you forget, but its a pain to fish it out of the finished mixture.

Once 20 minutes of gone by you can begin STEP TWO:

5 tablespoons fresh lemon juice (usually two large lemons) 

1 packet of unflavored gelatin mix (2 tablespoons)

1/2 cup of sugar

1 cup of creme fraiche (this is hard to find but if in NY look for it in a whole foods or fairway if not you can use FAGE GREEK YOGHURT FULL FAT or SOUR CREME) 

Pour lemon juice in a small bowl and sprinkle gelatin over it, mix once for two seconds and let it sit for TEN minutes. 

Then add the sugar and gelatin into the milk/cream mix over low heat and let sugar dissolve, usually a few minutes. When done take off heat and mix in creme fraiche or substitute. Divide between the ramekins and let it sit in your fridge for at least 6 hours. 

Last around 2-3 days.

For the FIG COMPOTE ..a jam like topping 

 6-9 oz of figs (we had a pint) 

1 plum

1 tablespoon of sugar

3 tablespoons of Grand-Marnier (orange liquor) or liquor of choice (if strong use only two tbsp) 

1/4 tsp of almond extract

1 tsp of vanilla extract

Cut the figs into quarters and the plum into little bits. Ten in a small pot over medium in put in fruit, sugar, liquor, almond extract and vanilla extract. Bring to a simmer. Then turning the heat to simmer/low heat, cover pot and let it cook for approx. 20 minutes. Let cool and serve on top of Panna Cotta!

The Compote can be store in a glass jar with a tight lid in the fridge for 1 week. That is, if it lasts that long.