It's 4 p.m.on day 5 of NaBloPoMo: I have big plans for what I'm going to cook this evening. I remembered a great recipe which I've been able to find online and I print it out so I'll know what to pick up at the grocery store on the way home. I plan to leave work half an hour early to get a good start on the extraordinarily awesome thing I plan to make this evening, and then blog about. Perfect!
But then I don't leave early because one of my office mates goes home sick and another one has to leave early because her son has locked himself out of the house. It's ok. No problem. Still plenty of time to get every thing done.
And then I remember the stupid, freakin' neighborhood meeting I'd promised to attend weeks ago. To talk about parking. From 7 to 9 pm. Damn! DamndamndamndamnDAMN! There goes my evening.
OK, no problem, change of plans: I'll still go to the store on the way home. I'll just cook, photograph, and post after I get back from the meeting. Totally possible.
Fast forward to 9:40 p.m. Neighborhood parking problem has been discussed in excruciating detail at exhaustive length. (Newsflash. No solution in sight.) I am now home contemplating starting my cooking-photographing-posting project. Did I mention it involves making pasta too? Filled pasta. Just thinking about it exhausts me. My energy is dropping by the moment. NaBloPoMo? WTF was I thinking?
Plan B: I'll just make something else. That Jacques Pepin recipe for poached pears with coffee sauce I wanted to try! Oh, wait that won't work. The book is in the bedroom where Mike has already gone to sleep because he was so exhausted from late night and early, early morning. Don't want to wake him.
Oh, crap. I need a Plan C. Checking my drafts for inspiration, and... hey, a picture and recipe I never published! I made this in late September but decided not to post it because it would have been my third fig post in a row and I wasn't that crazy about the picture But now that I'm in the throes of NaBloPoMo, I don't care! I'm desperate.
So a fig post it is....
Although it isn't a fig post, it's a panna cotta post, and while honey panna cotta makes a great partner for these braised figs (cooked using this recipe) it also will go nicely with compotes of winter fruit. The panna cotta is a reworking of this recipe. While I often find honey to be overwhelmingly sweet, here the tanginess of the yogurt tempered the sweetness of the honey.
Panna cotta is usually served unmolded from a ramekin as pictured above. However, it's a lot easier to serve it by letting the panna cotta set in a shallow bowl and then scooping it out like ice cream and serving it with fruit on top. Or serve it in the ramekin.
Honey Yogurt Panna Cotta
1 1/2 teaspoons gelatin
1 cup milk
1/2 cup honey, preferably something dark and strong tasting
1 cup heavy cream
1 1/4 cups Greek yogurt
1. In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let it stand to soften
2. Whisk together cream and yogurt and set aside.
3. Heat the milk and honey over medium-low heat, whisking occasionally, until the honey is completely dissolved. Do not allow it to come to a boil. Take off the heat and whisk in the gelatin mixture. Then whisk the honey mixture into the yogurt and cream mixture.
4. Pour into ramekins or a shallow bowl like a glass pie dish. Refrigerate at least four hours before serving.