Recipe:

Ingredients:

For the Panna Cotta:

• 2 cups (500ml) heavy cream
• 1/2 cup (110g) caster sugar
• 1 packet (2.5 tsp) unflavored gelatin
• 3 tbsp (45ml) cold water
• 1 tsp vanilla extract
• 1/4 cup (60ml) whole milk

For the Fig Glaze:

• 3 tbsp Sticky Balsamic Premium Fig
• 2 tbsp honey
• 1 tbsp water
• 1 tsp cornstarch

For the Candied Walnuts:

• 1/2 cup (60g) walnut halves
• 2 tbsp brown sugar
• 1 tbsp butter
• Pinch of sea salt

Instructions:

1. Prepare the Panna Cotta: Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes. In a saucepan, heat cream and sugar over medium heat until sugar dissolves. Remove from heat, add bloomed gelatin and vanilla, whisking until completely dissolved. Strain mixture and divide among 4 ramekins. Refrigerate for at least 4 hours or overnight.
2. Make the Fig Glaze: In a small saucepan, whisk together Sticky Balsamic Premium Fig, honey, and water. In a separate bowl, mix cornstarch with 1 tsp water to create a slurry. Bring balsamic mixture to a gentle simmer, add cornstarch slurry, and whisk until thickened (about 2-3 minutes). Cool completely.
3. Prepare Candied Walnuts: Heat butter in a small pan over medium heat. Add walnuts and brown sugar, stirring constantly for 3-4 minutes until caramelized. Sprinkle with sea salt and cool on parchment paper.
4. Serve: Drizzle fig glaze over chilled panna cotta and top with candied walnuts. Garnish with a few drops of Sticky Balsamic Fig for an elegant finish.

Chef's Tips:

• For best results, use room temperature ingredients when possible
• The fig glaze can be made up to 2 days ahead and stored in the refrigerator
• Serve immediately after glazing for optimal presentation