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1
In a medium saucepan, combine the cream, milk, sugar, and zest.
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2
Scrape the vanilla seeds into the pan and add the vanilla bean.
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3
Bring to a boil, stirring to dissolve the sugar.
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4
Remove from the heat and let sit for 10 minutes.
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5
Remove the orange peel and vanilla pods from the saucepan and discard.
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6
Return to the heat and bring to a simmer.
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7
In a small saucepan, heat 2 tablespoons of the wine over low heat.
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8
Remove from the heat.
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9
Sprinkle the gelatin into the wine and stir to dissolve.
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10
Let sit for 5 minutes.
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11
In a bowl, toss the figs with the remaining 2 tablespoons of wine and let sit at room temperature for 30 minutes to 1 hour, stirring once.
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12
Remove the cream mixture from the heat and add the gelatin mixture, whisking until well blended.
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13
Divide evenly among 8 (1/2-cup) ramekins or molds.
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14
Let cool to room temperature, then refrigerate until well chilled, at least 4 hours, or overnight.
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15
To serve, dip the bottoms of the cups in warm water to loosen.
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16
Run a thin knife around the edge and invert the cups onto dessert plates, shaking to release the custards.
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17
Decoratively arrange figs around each panna cotta and drizzle with honey, to taste.
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18
Sprinkle lightly with cocoa powder and serve immediately.
