Buttermilk Panna Cotta With Zinfandel-Poached Figs

1. 1

   Combine cream and vanilla bean in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.

2. 2

   Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add sugar, and stir until sugar is dissolved (about 2 to 3 minutes).

3. 3

   Remove from heat. Scrape seeds from vanilla bean into cream mixture with back of a knife; discard vanilla bean. Whisk in buttermilk.

4. 4

   Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days. Spoon 2 to 3 Tbsp. Zinfandel-Poached Figs into each glass just before serving. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.