Ingredients

• 500 ml Heavy cream
• 200 ml Milk
• 100 g Granulated sugar
• 4 sheets Gelatin sheets
• 1/4 teaspoon Mastic gum, powdered
• 1 teaspoon Vanilla extract
• 250 g Fresh figs
• 50 g Walnuts
• 2 tablespoons Honey
• 50 ml Water
• 1 tablespoon Lemon juice
• 1/4 teaspoon Cinnamon
• 50 g Shredded phyllo dough (kadayıf)
• 20 g Unsalted butter
• 2 tablespoons Crushed pistachios

Instructions

1. 1

   Soak gelatin sheets in a bowl of cold water for 5-10 minutes.

2. 2

   In a saucepan, combine heavy cream, milk, granulated sugar, powdered mastic gum, and vanilla extract. Heat over medium heat until simmering, then remove from heat.

3. 3

   Squeeze out excess water from the softened gelatin and stir it into the hot mixture until completely dissolved. Strain if necessary to remove any mastic lumps.

4. 4

   Pour the mixture into 4-6 individual ramekins or glasses. Let cool to room temperature, then refrigerate for at least 4 hours, or ideally overnight, until the panna cotta is set.

5. 5

   For the compote: In a small saucepan, combine quartered fresh figs, chopped walnuts, honey, water, lemon juice, and cinnamon. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until figs are tender and the sauce thickens. Let cool completely.

6. 6

   For the crispy kadayıf: Melt unsalted butter in a pan over medium heat. Add the kadayıf and toast for 5-7 minutes, stirring constantly, until crispy and golden brown. Remove from heat and let cool, then lightly crush it.

7. 7

   To serve, carefully unmold the panna cottas onto individual plates (if using ramekins) or serve directly in glasses. Spoon generously with fig and walnut compote, then sprinkle with crispy kadayıf and crushed pistachios.