Ingredients Jump to Instructions ↓

  1. 1(8-ounce) packet unflavored gelatin (about 2 tablespoons)

  2. 2 tablespoons cold water

  3. 1 cup heavy cream

  4. 1/3 cup sugar

  5. 1 vanilla bean, split and seeds scraped

  6. 1 (17.6-ounce) tub Greek yogurt (about 2 cups) (recommended: Fage 2 percent)

  7. 6 fresh figs, halved, preferably a mix of green and black figs

  8. 2 ripe white nectarines, pitted and sliced Honey , for drizzling This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Instructions Jump to Ingredients ↑

  1. In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream , sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta


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