Vanilla Panna Cotta with Poached Figs and Plums

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 litre/1¾ pint double cream
• 500ml/18fl oz milk
• 100g/3½oz sugar
• 2 vanilla pods
• 15g/½oz gelatine
• 500ml/18fl oz red wine
• 200g/7oz crème de cassis
• 100g/3½oz sugar
• ½ bunch rosemary
• 1 star anise
• 1 cinnamon
• 4 plums
• 4 figs
• 100g/3½oz blackberries

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the gelatine in a bowl of cold water for about 5 minutes until softened, then squeeze out the excess water.

2. Split the vanilla pods lengthwise and scrape the seeds into a saucepan. Add the pods, double cream, milk and the first portion of sugar. Heat gently until steaming, without boiling.

3. Remove from the heat, discard the pods, and whisk in the softened gelatine until fully dissolved. Pour into 6 to 8 small ramekins or moulds and chill at least 4 hours until set.

4. For the syrup, combine the red wine, crème de cassis, second portion of sugar, star anise, cinnamon stick and rosemary in a clean saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.

5. Halve and pit the plums, halve the figs, and add them to the syrup. Poach gently over low heat for about 5 minutes until just tender, then lift the fruit out and set aside.

6. Add the blackberries to the hot syrup for 1 minute, then remove them. Simmer the syrup for about 5 minutes until it is reduced and lightly thickened. Strain if you prefer, then cool.

7. To serve, dip each mould briefly in a pan of hot water, then invert the panna cotta onto plates. Arrange the poached fruit and blackberries around them and spoon over the syrup.