This is a GREAT Panna Cotta recipe, and I have changed it up a bit... I love figs and quick saute
little mission figs with a balsamic reduction, chill it, and do a light drizzle over the Panna Cotta... sexy stuff.
Not exact matches
I made jam with dried
mission figs that is not too sweet, and with smoky chipotle chiles which makes it a
little spicy, not to mention perfect on toast with a runny egg.
Tuck a large piece of the bread into the top of the soup bowl, to cover completely, then add a
little drizzle of figgy jus from your black
mission fig brandy marinating jar.
Now for the gourmet touch, just when ready to serve: add a
little congealed figgy jus from your Asbach Uralt cognac marinating jar and drop in a small, finely chopped marinated black
mission fig, on top of a dollop of very cold full - fat sour cream.
Refrigerate overnight and drizzle with a
little cognac marinating jus from your black
mission fig Asbach Uralt marinating jar, just when ready to serve.
Add a
little sugar simple syrup, and / or a
little figgy jus from your cognac black
mission fig marinating jar.
Mix a cup of chopped Asbach brandy - marinated black
mission figs with a
little fresh coarse homemade breadcrumbs (sautéed in real butter), minced shallots and a sprinkle of crushed fresh thyme.
ALTERNATE for adults: Drizzle with a
little congealed figgy jus from your black
mission fig Asbach brandy marinating jar.
Make a bruschetta with toasted slices of black - olive bread, topped with coarsely chopped brandy marinated black
mission figs, a
little chopped oil packed sun - dried tomatoes and chopped green, red pepper - stuffed Manzanilla olives.
Sprinkle a
little figgy jar jus over top, and top the cream with a half macerated marinated black
mission fig from your Asbach Uralt marinating jar and a sprig of mint.