This Vanilla Panna Cotta with Grand Maurnier Caramel Sauce and Bruleed Figs is a silky and rich but delicate dessert. Panna cotta in Italian means “cooked cream”. Once set, each panna cotta is turned onto a plate, garnished with bruleed figs, and drizzled with Grand Maurnier-laced caramel. It looks super fancy, and tastes even better!
It has been almost two weeks ago, since I created this dessert. I must make this again…and again! My inspiration to make this dessert started when I spotted the late first arrival of figs at Whole Foods.
I’ve made Fig Jam, Grilled Figs and other savory fig dishes before. But I really hadn’t made something sweet. But what? So I scoured the internet for inspiration, and landed on Martha Stewart’s Panna Cotta recipe with figs. Then, I stumbled across a recipe for Fig Brulee with Balsamic Vinegar on Herbivoracious. That was it! I would make all three components.
For those of you who aren’t familiar with this Italian dessert, think “cooked cream”. I think of this dessert as an eggless custard, which has endless possibilities. I’ve made this with 1% milk, 2% milk, Half & Half, buttermilk and a mixture of all three. This is the first time I’ve abandoned any attempt at trimming calories and fat– I made this with heavy cream. I’ve also skipped the ice bath step, but this time I decided to follow Martha Stewart’s instructions. I’ve prepped my ingredients and I’m ready to go!
I began with 3 cups of heavy cream and 1/2 cup white sugar. Next, I “bloomed” unflavored gelatin with water….
The gelatin is added to the simmering cream. The gelatin dissolved in a couple of minutes. While the creme was heating, I prepared an ice bath. Next, I poured the hot cream into a measuring cup and then into placed the ice bath.
I whisked the cream mixture until cool, 6 to 7 minutes. Add real vanilla extract (you could use vanilla bean, but I didn’t have one on hand) and 2 Tbsp of Grand Marnier.
TASTING NOTES: Wow! First, the panna cotta is very silky. Heavy cream is the way to go. This is my tastiest version yet. I didn’t detect much Grand Marnier in the panna cotta, so either kick it up more or leave it out altogether. The caramel sauce! Oh, that was pure bliss for me. I love caramel in every way. The sauce is light, and the Grand Marnier was just right– subtle and not overpowering. The figs…. the texture of the caramelized sugar added a great crunch, followed by the creaminess of the panna cotta. This dessert makes a statement, and I want it again!
Panna Cotta with Grand Marnier Caramel Sauce & Bruleed Figs
Equipment
- Ramekins
- Large bowl with ice cubes
- Small kitchen Blow torch/brulee torch (if making bruleed figs)
- Heavy bottomed pan (if making the caramel sauce)
Ingredients
PANNA COTTA:
- 2 1/2 teaspoons unflavored gelatin
- 3 cups heavy cream
- 1/2 cups sugar
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons Grand Marnier* optional (You could also choose bourbon or Amaretto, if desired)
CARAMEL SAUCE:
- 1 cup white sugar
- 1/2 cup water OR
- 1/4 cup water and
- 3 Tablespoons Grand marnier or bourbon
GARNISH:
- 6 ripe figs cut in half lengthwise, stems removed
- Fine sugar
Instructions
- Fill a large bowl with ice and water, and set aside.
- Place 3 tablespoons water in a small bowl. Sprinkle gelatin over water, and let soften for 10 minutes.
- Place heavy cream and 1/2 cup sugar in a medium saucepan over medium heat. Bring to a simmer. Add gelatin mixture, and stir until gelatin and sugar are completely dissolved, 1 to 2 minutes. Transfer to 1-quart measuring cup.
- Place measuring cup in the ice bath, and whisk cream mixture until cool, 6 to 7 minutes. Add vanilla extract; add Grand Marnier, if desired. Pour mixture into six 6-ounce ramekins or glasses. Chill until set, about 1 hour and 50 minutes.
For the caramel sauce: (note: this sauce doesn't have heavy cream of butter, because this is more of a thin flan style caramel sauce)
- Note: Be sure to have all of your ingredients ready before First, before you begin, make sure you have everything ready to go – the water and the alcohol (if using) next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first – make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.
- In a light colored heavy skillet or pot, and place over medium-high heat, spread the sugar evenly.
- As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan.
- The sugar should turn to a dark amber–about 2 to 3 minutes.
- Very carefully, stir in 1/2 cup warm water (I used 1/4 cup water and 3 Tbsp. of Grand Marnier). It will bubble, but don't panic! Stir until combined, and remove from heat to cool to room temperature.
Bruleed figs:
- Cut the figs in half lengthwise. Lay them skin-side down on a flameproof surface, such as a cookie sheet.
- Find a safe place to use your torch. Put a good mound of sugar on the cut surface of each fig, completely covering it. Use more than you think you would need because the blowtorch will blow some of it off.
- Turn on your torch and, working quickly, move back and forth over each fig turning the sugar into a melting dark brown syrup which will rapidly turn to “glass” when you remove the torch.
- You will want to experiment a bit to find the optimal distance to hold the flame. Remember that hot caramel will give you a nasty burn, so transfer them carefully to serving plates, and drizzle on some excellent balsamic vinegar (if desired).
Assembly:
- To unmold panna cotta, dip ramekins in warm water. Run a paring knife around edges of panna cotta to break seal, and invert each ramekin onto a dessert plate. Dessert will slowly slide out.
- Garnish with figs and caramel. Serve.
Notes
A weekday post?!?!? How lucky can we get!
I love figs. I love everything and anything that invovles them. But these really take that love to another level. CARAMEL sauce. BRULEE'd figs. Seriously amazing.
To make panna cotta is on my bucket list, but with bruleed figs and grand marnier sauce I am there.
It's early in the morning and I'm ready for dessert! What a beautiful presentation, Debby. I love the bruleed figs and they must be perfect with that luscious panna cotta. As always, your step by step photos are so helpful.
I am putting in my request now for when I come visit you in California.
I would like this dessert please.
Request submitted.
Caramel sauce and I don't get along…I always mess it up somehow. Yours looks divine.
Grand Marnier and figs….it doesn't get any better than that. And you bruleed the figs. Wow.
Enjoy your weekend.
Sam
Lord have mercy on my soul, Debby. This is one of the best recipes I've come across in months! Goodness, I don't know where to begin commenting! I was just watching David Rocco's La Dolce Vita on the new Cooking channel and he also made Panna Cotta (but not with those incredible figs, and caramel). This is over the top and a MUST for me! Thanks so much, Roz
HI!!!!! I know I stiknk not visiting in so long and look at what I've been missing! Not for long though. 🙂
Btw, the caramel at the top does not look over cooked. Were there chunks of sugar stuck to the bottom of the pan? Properly done "burnt" caramel is heavenly especially atop something sweet and creamy. Just sayin'. 🙂
~ingrid
This looks so fancy!I love a good panna cotta- it's so creamy and silky and smooth. Never had it topped with bruleed figs before but I lveo torching things so it could be fun.
That last picture of the caramel sauce is indredible!
you've impressed me – wow!
Oh you are wicked. I must have this asap. Tomorrow I'm off to get some figs.
What a gorgeous and decadent dessert! Thank you for the idea!
Oh how I love panna cotta. It's one of those things I never get right either.
I think I have to try making bruleed figs. I'm such a fig nut and these look like the perfect dessert topper.
Debby, I bought some figs at Whole Foods an hour ago before I teach my night class (in the big city) and I'll post something made with them soon…..who knows I may even try this recipe!