Honeyed Panna Cotta with Dried Figs and Sauternes

1. 1

   Place milk in heavy small saucepan.

2. 2

   Sprinkle gelatin over.

3. 3

   Let stand 5 minutes to soften.

4. 4

   Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil).

5. 5

   Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes.

6. 6

   Remove from heat.

7. 7

   Whisk in vanilla.

8. 8

   Cool slightly.

9. 9

   Strain into 8 wineglasses.

10. 10

    Refrigerate until set, at least 5 hours.

11. 11

    (Can be made 2 days ahead.

12. 12

    Cover and keep refrigerated.)

13. 13

    Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat.

14. 14

    Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes.

15. 15

    Remove from heat.

16. 16

    Cool completely.

17. 17

    (Can be made 1 day ahead.

18. 18

    Cover and refrigerate.)

19. 19

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

20. 20

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

* Per serving · 4 servings · Values may vary.

No additional tips available.