Dessert

Panna Cotta al Vino Tinto with Roasted Fig Jam & Almond Tuile

Name: Panna Cotta al Vino Tinto with Roasted Fig Jam & Almond Tuile
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: ¾ cup full-bodied Spanish red wine (Rioja); 1 tablespoon honey; 1 strip orange zest; 1 cinnamon stick; 1 teaspoon gelatin powder (or ½ sheet gelatin, bloomed); ½ cup heavy cream, cold; ¼ cup crème fraîche; ¼ teaspoon vanilla extract; Pinch of sea salt; 6 dried figs, quartered; 1 tablespoon aged balsamic vinegar; ½ tablespoon honey (for jam); ¼ teaspoon aniseed (optional); ¼ cup sliced almonds; 2 tablespoons unsalted butter, melted; 1½ tablespoons honey (for tuiles); 1 tablespoon whole wheat flour; Pinch of sea salt

A silky red-wine panna cotta (made with Rioja, enriched with cream) is crowned with a warm roasted fig jam (concentrated sweetness, hint of anise), and served alongside a paper-thin almond tuile that shatters on contact. Deeply Spanish, elegantly simple, technically refined—a perfect close to an ambitious day.

692calper serving 9gprotein 55gcarbs 44gfat 25min 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