Recipe: Almond Panna Cotta With Grilled Figs

Ingredients

• 1½ cups plus 2 tablespoons vanilla almond milk, divided
• ¾ teaspoon ground cardamom
• Pinch of kosher salt
• ½ vanilla bean, halved lengthwise
• 1½ teaspoons granulated gelatin
• 1 tablespoon cold water
• ½ cup low-fat vanilla yogurt
• 1 tablespoon canola oil, for grilling
• 12 figs, halved
• 2 tablespoons date syrup

Directions

1. In a medium saucepan set over medium-high heat, combine 1½ cups of the almond milk, the cardamom and salt and bring just to a boil. Turn off the heat. Use the tip of a paring knife to scrape away the seeds from the vanilla bean pod. Add both the seeds and pod to the saucepan. Whisk to combine and set aside for 5 minutes. Remove and discard the vanilla pod.
2. While the vanilla steeps, bloom the gelatin. In a medium bowl, add the remaining 2 tablespoons of almond milk. Sprinkle the gelatin over the almond milk and set aside for 5 minutes. Pour the vanilla-cardamom almond milk over the gelatin and whisk to combine, then add the yogurt, whisking until smooth.
3. Divide the vanilla-cardamom almond milk mixture among four 4-ounce ramekins. Cover each with plastic wrap and refrigerate until set, at least 3 hour and up to overnight.
4. Grill the figs: Heat a charcoal or gas grill (or grill pan) to medium-high heat. Use tongs to dip a folded paper towel into the canola oil, then use it to grease the grill grates. Set the figs on the grates and cook until grill-marked, 1 to 2 minutes.
5. Invert a panna cotta onto each of 4 plates and add a few fig halves. Drizzle with the date syrup and serve.