Saffron Panna Cotta With Honeyed Figs

• 1 cup light cream
• 1/2 cup sugar
• None None Pinch saffron threads
• 8 None cardamom pods, bruised
• 2 None cinnamon sticks
• 4 tsp unflavored gelatin
• 2 cups buttermilk
• 1/4 cup honey
• 1/4 cup dry red wine
• 1/2 cup finely chopped dried figs

1. Combine cream, sugar and spices in medium saucepan. Stir on low heat until sugar has dissolved. Bring to a boil. Strain mixture into large measuring cup. Cool for 5 mins.
2. Meanwhile, sprinkle gelatin over 2 tbsp water in small, heatproof bowl. Let stand in small saucepan of simmering water; stir until gelatin has dissolved. Cool for 5 mins.
3. Stir gelatin mixture and buttermilk into cream mixture. Divide mixture among six 3/4-cup molds or ramekins. Cover; refrigerate for 4 hours, or until set.
4. For the honeyed figs, combine honey, wine and figs in small saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until syrup thickens slightly. Cool.
5. Invert panna cottas onto serving plates; top with honeyed figs.

light cream, sugar, saffron threads, cardamom pods, cinnamon sticks, unflavored gelatin, buttermilk, honey, red wine, dried figs

Taken from recipes-plus.com/api/v2.0/recipes/36447 (may not work)