Panna Cotta with Red Wine Syrup and Figs

1. Prepare 6 ramekins or whatever you want to use for a mold (tea cups work wonderfully) by brushing just a tiny bit of oil inside each dish. Use one that doesn’t have much flavor.

2. To make the panna cotta, first heat the whole milk in a small saucepan. Bring it just to a boil and then remove from the heat and add the vanilla extract and bean. Cover and let sit for 30 minute to infuse the flavor.

3. The last couple minutes the milk is sitting, place the cold water in a small bowl and sprinkle the gelatin over it. Once the gelatin has absorbed the water, put it into the milk. Stir until completely dissolved.

4. Allow the milk mixture to sit at room temperature for 1 hour.

5. Take 1 cup of the cold heavy cream and whip it just a little. You don’t want to much air in it. The recipe I was following recommended using a hand a whisk for about 2 minutes. I of course cheated and used my KitchenAid mixer on a medium speed for about a minute. You want it to just be fluffy, no peaks or anything.

6. Pour the rest of the cold cream into the milk, gelatin mixture and stir.

7. Carefully fold the beaten cream into the rest of the mixture.

8. Pour mixture into ramekins or cups and refrigerate until chilled, about 4 hours.

To make the red wine syrup:

1. Place the lemon rind, cinnamon stick and peppercorns in a small bag of cheesecloth and tie it shut. Place the wine, water and sugar in a small sauce pan and add the bag.

2. Bring to a boil, stir until sugar dissolves, then reduce the heat and simmer until reduced to about 1 1/2 cups, about 10 minutes.

3. Add the figs and then simmer, covered about 25-30 minutes.

4. Remove the cheesecloth bag and discard. Add the lemon juice and allow mixture to sit at least an hour before serving.

To serve:

To un-mold panna cotta, run a sharp knife around the edge of the cup, then invert it over a plate. It should come right out. Then place 1-2 fig halves on the plate next to it and drizzle some of the syrup over it. Drizzle with honey and serve.