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1. Prepare 6 ramekins or whatever you want to use for a mold (tea cups work wonderfully) by brushing just a tiny bit of oil inside each dish. Use one that doesn't have much flavor.
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2. To make the panna cotta, first heat the whole milk in a small saucepan. Bring it just to a boil and then remove from the heat and add the vanilla extract and bean. Cover and let sit for 30 minute to infuse the flavor.
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3. The last couple minutes the milk is sitting, place the cold water in a small bowl and sprinkle the gelatin over it. Once the gelatin has absorbed the water, put it into the milk. Stir until completely dissolved.
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4. Allow the milk mixture to sit at room temperature for 1 hour.
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5. Take 1 cup of the cold heavy cream and whip it just a little. You don't want to much air in it. The recipe I was following recommended using a hand a whisk for about 2 minutes. I of course cheated and used my KitchenAid mixer on a medium speed for about a minute. You want it to just be fluffy, no peaks or anything.
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6. Pour the rest of the cold cream into the milk, gelatin mixture and stir.
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7. Carefully fold the beaten cream into the rest of the mixture.
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8. Pour mixture into ramekins or cups and refrigerate until chilled, about 4 hours.
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To make the red wine syrup:
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1. Place the lemon rind, cinnamon stick and peppercorns in a small bag of cheesecloth and tie it shut. Place the wine, water and sugar in a small sauce pan and add the bag.
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2. Bring to a boil, stir until sugar dissolves, then reduce the heat and simmer until reduced to about 1 1/2 cups, about 10 minutes.
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3. Add the figs and then simmer, covered about 25-30 minutes.
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4. Remove the cheesecloth bag and discard. Add the lemon juice and allow mixture to sit at least an hour before serving.
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To serve:
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To un-mold panna cotta, run a sharp knife around the edge of the cup, then invert it over a plate. It should come right out. Then place 1-2 fig halves on the plate next to it and drizzle some of the syrup over it. Drizzle with honey and serve.
