Yogurt Panna Cotta with Honey-Roasted Figs

Prepare the Panna Cotta

1. Soak the gelatine sheets in a bowl of cold water for about 5 to 10 minutes until they are soft and pliable.

2. In a small saucepan, combine the heavy cream and sugar. Place over medium heat and stir until the sugar is completely dissolved and the cream is hot, but do not let it boil.

3. Remove the pan from the heat. Squeeze the excess water out of the softened gelatine sheets, then whisk them into the hot cream mixture until they are completely dissolved. Stir in the vanilla extract.

4. In a medium bowl, whisk the Greek yogurt until smooth. Gradually pour the warm cream mixture into the yogurt, whisking constantly until you have a perfectly smooth, uniform mixture.

5. Divide the mixture evenly among 4 dessert glasses or ramekins. Place them in the refrigerator to chill and set for at least 3 to 4 hours.

Roast the Figs

6. Preheat your oven to 200°C.

7. Arrange the halved figs, cut-side up, in a small baking dish. Drizzle the honey evenly over the top of the figs.

8. Roast in the preheated oven for 12 to 15 minutes, or until the figs are tender, juicy, and beautifully caramelized around the edges. Remove from the oven and let them cool to room temperature.

Assemble and Serve

9. Once the panna cottas are set, top each glass with two roasted fig halves. Spoon the warm, sweet honey juices left behind in the baking dish directly over the figs and cream before serving.