HONEYED PANNA COTTA WITH DRIED FIGS AND SAUTERNES

Honeyed Panna Cotta with Dried Figs and Sauternes image

Yield Makes 8 servings

Number Of Ingredients 9

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1 cup whole milk
1 tablespoon unflavored gelatin
3 cups whipping cream
4 tablespoons sugar
3 tablespoons honey
1/8 teaspoon salt
1/4 teaspoon vanilla extract
2 cups Sauternes or Quady Winery Essensia*
8 dried black Mission figs, quartered

Steps:

Place milk in heavy small saucepan. Sprinkle gelatin over. Let stand 5 minutes to soften. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil). Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly. Strain into 8 wineglasses. Refrigerate until set, at least 5 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes. Remove from heat. Cool completely. (Can be made 1 day ahead. Cover and refrigerate.)
Spoon some figs and cooking liquid atop each panna cotta and serve.
*A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.