Honey-Roasted Fig & Walnut Panna Cotta with Pomegranate Reduction

Ingredients

• 1.5 cups Heavy cream, full-fat, cold from refrigerator
• 0.75 cup Greek yogurt, plain, full-fat
• 2 tbsp Extra virgin olive oil, for finishing drizzle
• 4 tbsp Raw honey, divided: 2 tbsp for cream, 2 tbsp for figs
• 2 tsp Gelatin powder, unflavored
• 3 tbsp Cold water, for gelatin blooming
• 8 whole Fresh figs, ripe, halved lengthwise
• 0.75 cup Pomegranate juice, 100% pure, no added sugar
• 1 tbsp Pomegranate molasses, optional but adds depth
• 0.5 cup Raw walnuts, roughly chopped
• 1 tsp Vanilla extract, pure
• 0.25 tsp Sea salt, enhances sweetness
• 1 tsp Lemon zest, freshly grated

Instructions

1. 1

   Bloom gelatin: Pour cold water into a small bowl, sprinkle gelatin over it, and let sit for 5 minutes until spongy.

2. 2

   Heat cream gently: In a saucepan, warm 1.5 cups cream over medium-low heat until steaming (do not boil). Remove from heat.