Vanilla Bean Panna Cotta with Fig Vino Cotto
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The day before
Step 1: Gently heat the cream with the whole vanilla bean over low heat. As the cream warms up, take out the vanilla bean and slice lengthways, scraping out the seeds and adding back to the saucepan.
Step 2: Add the sugar in a steady stream until dissolved. Once dissolved, remove from the heat and allow to cool slightly.
Step 3: Allow gelatin sheets to soak in cold water for 5 minute before squeezing tightly to discard all moisture.
Step 4: Stir gelatin into cream mixture and evenly distribute between six 120ml moulds.
Step 5: Place in refrigerator covered and allow to set overnight.
Step 6: Demould the panna cotta and finish with a drizzle of Fig Vino Cotto.
750ml 3 cups cream
1/2 cup caster sugar (or 1 tablespoon less if not much of a sweet tooth)
3 leaves gold strength gelatine
60ml 1/4 cup Fig Vino Cotto