INGREDIENTS
2 sheets leaf gelatin*
2 cups half-and-half
¾ cup sugar
2 to 3 fig leaves (can be frozen)
¼ tsp. kosher salt
½ vanilla bean
PREPARATION
• Submerge gelatin in a bowl of cold water for 10 minutes.
• Meanwhile, in a small pan over high heat, combine the half-and-half and sugar and let simmer until the sugar dissolves. Remove from heat. Add the fig leaves and salt. Split and scrape the seeds from the vanilla bean and add them and the pod to the pot. Steep 20 minutes, then remove and discard the fig leaves, vanilla bean and vanilla seeds.
• Remove the gelatin and gently squeeze to remove the excess water. Add the gelatin to the warm infusion and whisk until dissolved. Strain the mixture through a fine-mesh sieve, then divide it equally into four 8-ounce ramekins. Refrigerate panna cotta until set, about 4 hours.
*Available at Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com
This article appears in September 2014.