• Ingredients: 25
  • Serves: 8

Honeyed panna cotta with dried figs and sauternes with sauternes or quady winery essensia*, dried black mission figs, quartered.


  • 2 cups Sauternes or Quady Winery Essensia*
  • 8 dried black Mission figs, quartered

For cake layers

For jam filling

  • Special equipment: a pastry bag fitted with an 3/4-inch plain tip


  • 6 blood oranges or small navel oranges
  • 1/2 cup apricot preserves, melted, strained
  • 2 tsps. grenadine

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Place milk in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil).
  2. Step 2 Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat.

    For this step you will need

  3. Step 3 Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours.

    For this step you will need

  4. Step 4 (Can be made 2 days ahead.
  5. Step 5 Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes.

    For this step you will need

  6. Step 6 Remove from heat. Cool completely. (Can be made 1 day ahead.
  7. Step 7 Spoon some figs and cooking liquid atop each panna cotta and serve.
  8. Step 8 *A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.