Honey-Roasted Fig & Walnut Panna Cotta with Pomegranate Reduction

Ingredients

• 1 1/2 cups heavy cream, full-fat, cold from refrigerator
• 3/4 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
• 3/4 cup pomegranate juice, 100% pure, no added sugar
• 1 tbsp pomegranate molasses, optional but adds depth
• 1/2 cup raw walnuts, roughly chopped
• 1 tsp vanilla extract, pure
• 1/4 tsp sea salt, enhances sweetness
• 1 tsp lemon zest, freshly grated
• 1/4 cup pomegranate arils, for garnish

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 1/2 cups cream over medium-low heat until steaming (do not boil). Remove from heat.