Panna cotta with figs

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Score the vanilla pod lengthwise, scrape out the pulp. Bring cream, 70 g sugar, vanilla pulp and vanilla pod to the boil. Remove from the stove, remove vanilla pod. Leave to cool slightly. Stir in pressed gelatine.

2. 2

   Pour the mixture into small, coldly rinsed moulds or cups and leave to set overnight in the fridge. Bring the Marsala and the remaining sugar to the boil while stirring and let it boil down to a thick syrup. Wash the figs, dab dry and chop. Use a knife to remove the cream from the edge of the mould, dip briefly in hot water and turn over. Serve with the syrup and figs on dessert plates. Decorate as desired with lemon julienne and lemon balm leaves