Dessert-a-Week 01: Yogurt panna cotta with figs


  • 4 dried figs (in pieces)
  • 75 ml red port
  • 100 g sugar
  • 3 leafs gelatin
  • 250 ml whipped cream
  • 1 vanilla pod
  • 100 ml yogurt


  • Cook the figs with half of the port (37.5 ml) and 25 g sugar for 2 minutes on low fire. Let it cool down.
  • Soak the gelatin for 5 minutes in cold water.
  • Heat the cream, carve the vanilla pod open and scrape the pith. Put the stick, the pith and 75 g sugar into the cream and let it (almost) cook for 5 minutes.
  • Let it cool down a few minutes, squeeze the gelatin and add it to the cream together with the other half of the port.
  • Let it cool down for 30 minutes.
  • Add the figs and the yogurt, stir it and put it in 4 bowls.
  • Cover them and put them in the fridge for at least 3 hours.

Note: recipe is translated by me and I’m not an expert, so take care!  Please let me know if I made some mistakes.

Dutch readers can find the recipe on: