Dessert
Brown Butter Panna Cotta with Roasted Fig Compote
An intermediate dessert with real finesse: a panna cotta made with brown butter for depth, set gently with gelatin, and topped with slow-roasted figs glossed in honey and thyme, plus a thin, crackling almond wafer. Autumn technique that tastes restaurant-worthy but is approachable home cooking.
594cal per serving
8gprotein
44gcarbs
46gfat
20min prep 40min 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
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