honeyed panna cotta with dried figs and sauternes

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Servs: 8  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/4 teaspoon vanilla extract 2 cups Sauternes or Quady Winery Essensia* 1/4 teaspoon vanilla extract 2 cups Sauternes or Quady Winery Essensia*
•   8 dried black Mission figs, quartered 8 dried black Mission figs, quartered
•   1 tablespoon unflavored gelatin 1 tablespoon unflavored gelatin
•   3 tablespoons honey 3 tablespoons honey
•   1 cup whole milk 1 cup whole milk
•   4 tablespoons sugar 4 tablespoons sugar
•   1/8 teaspoon salt 1/8 teaspoon salt
•   3 cups whipping cream 3 cups whipping cream

Instructions

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). Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

2. 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. Remove from heat. Cool completely. (Can be made 1 day ahead. Cover and refrigerate.)

3. Spoon some figs and cooking liquid atop each panna cotta and serve.

4. *A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.

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