Dessert

Tej-Honey Panna Cotta with Charred Fig Compote, Crispy Teff Tuile & Whipped Mascarpone

Name: Tej-Honey Panna Cotta with Charred Fig Compote, Crispy Teff Tuile & Whipped Mascarpone
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 2 servings
Ingredients: ¾ cup heavy cream; ¼ cup whole milk; 3 tablespoons honey; ¼ cup tej (Ethiopian spiced honey wine) or white wine + ¼ teaspoon ground cardamom + pinch clove; ½ vanilla pod, split & scraped (or ¼ teaspoon vanilla extract); 2 egg yolks; 1 teaspoon powdered gelatin, bloomed in 2 tablespoons cold water; 8 fresh figs, halved; 2 tablespoons honey; ½ teaspoon ground cardamom; ¼ teaspoon ground clove; 1 tablespoon aged balsamic vinegar; Pinch of fleur de sel; 2 tablespoons teff flour; 1 tablespoon butter, melted; ½ teaspoon honey; Pinch of sea salt; 1 teaspoon nigella seeds; ¼ cup mascarpone, cold; 1 tablespoon honey; Zest of ½ orange; Fresh mint, for garnish

A refined finale honoring Ethiopia's tej tradition: a silky panna cotta perfumed with tej (Ethiopian honey wine spiced with cardamom, clove & grains of paradise), topped with a glossy charred fig compote that concentrates natural sweetness and adds deep umami, perched on a shattered crispy teff-seed tuile, and finished with a quenelle of whipped mascarpone that provides bright tang and luxurious texture.

1082calper serving 18gprotein 131gcarbs 61gfat 25min prep 50min 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