Panna Cotta with Cranberry-Fig Compote

1. 1

   Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over.

2. 2

   Let stand 10 minutes to soften gelatin.

3. 3

   Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan.

4. 4

   Scrape in seeds from vanilla bean; add bean.

5. 5

   Bring mixture to boil.

6. 6

   Remove from heat.

7. 7

   Add gelatin mixture; whisk until gelatin dissolves.

8. 8

   Cool to room temperature, whisking occasionally.

9. 9

   Discard vanilla bean.

10. 10

    Divide cream mixture among 8 shallow soup bowls.

11. 11

    Refrigerate until set, at least 4 hours.

12. 12

    (Can be prepared 1 day ahead.

13. 13

    Cover and keep refrigerated.)

14. 14

    Spoon Cranberry-Fig Compote atop panna cotta and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.