Panna Cotta with Cranberry-Fig Compote

• 1 cup whole milk
• 4 teaspoons unflavored gelatin
• 4 1/2 cups whipping cream
• 1/2 cup sugar
• 1 vanilla bean
• Cranberry-Fig Compote

1. Place 1/2 cup milk in small bowl; sprinkle unflavored gelatin over.
2. Let stand 10 minutes to soften gelatin.
3. Combine cream, remaining 1/2 cup milk and sugar in heavy large saucepan.
4. Scrape in seeds from vanilla bean; add bean.
5. Bring mixture to boil.
6. Remove from heat.
7. Add gelatin mixture; whisk until gelatin dissolves.
8. Cool to room temperature, whisking occasionally.
9. Discard vanilla bean.
10. Divide cream mixture among 8 shallow soup bowls.
11. Refrigerate until set, at least 4 hours.
12. (Can be prepared 1 day ahead.
13. Cover and keep refrigerated.)
14. Spoon Cranberry-Fig Compote atop panna cotta and serve.

milk, unflavored gelatin, whipping cream, sugar, vanilla bean

Taken from www.epicurious.com/recipes/food/views/panna-cotta-with-cranberry-fig-compote-5689 (may not work)