Dessert

Chestnut & Saffron Panna Cotta with Roasted Black Figs, Burnt Honey Tuile & Pomegranate Gel

Name: Chestnut & Saffron Panna Cotta with Roasted Black Figs, Burnt Honey Tuile & Pomegranate Gel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 200 g roasted chestnuts, roughly chopped; 300 ml heavy cream; 100 ml whole milk; 1 large pinch saffron threads (about 40 threads); 40 g honey; 1 vanilla pod, split and scraped; 2 gelatin sheets (or ½ tsp powdered gelatin); 2 tbsp cold water; sea salt; 4 black figs (fresh or dried rehydrated), halved; 2 tbsp pomegranate molasses; 100 ml pomegranate juice; ½ tsp agar powder (or 1 sheet gelatin, if using agar for gel); 30 g honey for tuile; 20 g sesame seeds, toasted; pinch of fleur de sel

A silken panna cotta infused with roasted chestnut purée and a whisper of precious saffron threads sets to a trembling wobble. It's crowned with a halved roasted black fig that's been blistered until jammy, sitting atop a shattered tuile of burnt honey and crispy sesame. A vivid pomegranate gel provides color and bracing tartness. This is October's final indulgence: refined, sophisticated, utterly craveable.

1063cal per serving 13gprotein 118gcarbs 63gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this