Dessert

Tej Honey Panna Cotta with Candied Ginger, Toasted Faro & Roasted Fig Compote

Name: Tej Honey Panna Cotta with Candied Ginger, Toasted Faro & Roasted Fig Compote
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Ingredients: 3/4 cup heavy cream; 3/4 cup whole milk; 1/4 cup raw honey; 1/2 cup tej (Ethiopian honey wine) or dry white wine mixed with 1 tbsp honey; 2 whole cloves; 1 cinnamon stick (2 inches); 4 cardamom pods, crushed; 1.5 tsp gelatin powder; 3 tbsp cool water; 1 tsp vanilla extract; Pinch of salt; 8 dried figs, roughly chopped; 1/4 cup water for compote; 2 tbsp candied ginger, finely diced; 1 tbsp raw honey for compote; 1/4 tsp ground cardamom; 1/3 cup faro grain, toasted; Fleur de sel for finishing

A silky panna cotta infused with tej—honey wine perfumed with clove, cinnamon, and cardamom—topped with a warm roasted fig compote spiked with ginger and a shower of toasted faro grains that add subtle grain-forward texture. A sophisticated, warming dessert honoring Ethiopian honey traditions.

820cal per serving 14gprotein 107gcarbs 36gfat 15min prep 12min 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