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Buttermilk Panna Cotta With Zinfandel-Poached Figs

Photo: Beth Dreiling Hontzas; Styling: Mindi Shapiro Levine
Prep time 22 mins
Total time 6 hrs, 40 mins
Yield Makes 8 servings
Panna cotta, an eggless custard, is generally served unmolded on a serving plate. We serve it in individual glasses for casual flair, plus you can catch every last drop of the spicy syrup.

Ingredients

  • 2 cups heavy cream
  • 1/2 vanilla bean, split
  • 1 envelope unflavored gelatin
  • 1/2 cup plus 2 Tbsp. sugar
  • 2 1/2 cups buttermilk
  • Zinfandel-Poached Figs
  • Garnish: freshly grated nutmeg

How to Make It

  1. Combine cream and vanilla bean in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.

  2. Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add sugar, and stir until sugar is dissolved (about 2 to 3 minutes).

  3. Remove from heat. Scrape seeds from vanilla bean into cream mixture with back of a knife; discard vanilla bean. Whisk in buttermilk.

  4. Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days. Spoon 2 to 3 Tbsp. Zinfandel-Poached Figs into each glass just before serving. Garnish, if desired.