broiled figs with labneh panna cotta

I have one single fig on the little dwarf tree we bought last year. Just one….It started out with four but three didn’t make it, they just dried and fell off. Now, I have one which I’m guarding like a hawk. One day, I will make a better home gardener….I hope.

If there’s one thing the my world doesn’t have enough of, it’s figs. Big, fat, chubby and juicy bags of sweetness. They’ve been especially hard to find this summer and the ones, I’ve come across haven’t been that good. But last week, I lucked out and decided to eat my weight in figs. And I have no regrets! 

Honey drizzled over fresh figs is probably my favorite way to eat them, the sprinkling of salt flakes is optional but the honey is what makes it magical. I kept the same theme here in this very simple labneh based panna cotta. I’ve flavored the panna cotta with orange blossom water and sweetened it lightly with a little honey. But the main sweetness in this dessert comes from broiling the fresh figs which helps to concentrate the sugar and add a nice caramel flavor to the fruit. And of course a little extra drizzle of honey before eating it!

Here are some of my kitchen tips when preparing this dessert that you might find useful,

• You can choose to serve the panna cotta in the jars or release them from the mold. To do the latter, you will need to spray the inner surface of the jar with a little neutral tasting oil and then pour the liquid in and allow it to set firm in the refrigerator. You can then release the panna cotta by running a knife along the edges of the pudding or simply just tapping it gently over a serving plate. I do however, recommend using a smaller volume if you want to release it from the mold, the weight doesn’t make the pudding collapse as easy.
• You could add a tiny pinch of Maldon sea salt flakes over the figs but that is a bit of an overkill here as the pistachios I use are already salted.
• I used whole milk and full fat labneh here for a creamier taste. Low-fat should work too.
• Experiment with flavored honeys for more complex tastes. I used clover but there are so many other lovely varieties to pair in this dish.

Since fig season is short you might want to make the most of it with these recipes:

• Fig and Zucchini Bread
• Dried Fig and Apricot Almond and Oatmeal Cookies
• Fig and Ginger Compote
• Indian Sweet Rice with Dried Figs and Nuts
• Salted Roasted Figs and Cardamom Ice Cream
• Spiced Fig Preserves

broiled figs with labneh panna cotta

yields: 4 servings

ingredients 

1 cup whole milk

4 tablespoons honey + extra for drizzling

1 packet gelatin

6 tablespoons water

1 tablespoon orange blossom water

1 lb labneh, lightly whipped

8 large figs, fresh, firm and ripe

1 tablespoon olive oil

12 toasted salted pistachios, whole

1. Place the milk in a small saucepan along with the honey and bring it to a boil on medium-high heat. While the milk is boiling, sprinkle the gelatin in a small mixing bowl containing the water. Allow the gelatin to bloom for 5 minutes. 

2. Once the milk has boiled and the honey is dissolved, remove from stove and stir it while warm into the bowl containing the bloomed gelatin.

3. Pour the milk mixture into a large mixing bowl containing the labneh. Whisk to combine evenly. Divide the mixture into 4 equal parts and pour it into serving jars or bowls. Cover the mouth of each jar with cling film and refrigerate for at least 2 to 4 hours until firm.

4. Set a wire rack in the upper level of the oven and set to broil. Take the figs and slice them in half. Brush a baking dish with a little olive oil and place the figs, sliced surface up. Broil for about 3 to 4 minutes until the figs are lightly golden brown and slightly caramelized on the surface. Remove from oven and keep aside until ready to assemble the dessert.

5. Take the pistachios and remove them from the shells (if present). Crumble the pistachio meat with a knife or a rolling pin and keep aside.

6. Unwrap the jars containing the panna cotta. Place about 4 broiled figs halves over each jar containing the panna cotta and sprinkle the pistachio crumble. Drizzle with honey and serve immediately.