Clove Panna Cotta With Fresh Figs

1. 1

   Grease six 1/2-cup ramekins.

2. 2

   Place cloves, cream and milk in medium saucepan; let stand 10 mins.

3. 3

   Sprinkle gelatin and sugar over cream mixture. Stir on low heat, without boiling, until gelatin and sugar dissolve. Stir in vanilla extract. Strain mixture into medium bowl. Cool to room temperature.

4. 4

   Divide mixture among ramekins. Cover and refrigerate 3 hours or until set.

5. 5

   Quarter figs. Stir honey in small saucepan until warm.

6. 6

   Turn panna cotta onto serving plates. Serve with figs drizzled with warmed honey.

* Per serving · 4 servings · Values may vary.

No additional tips available.