Buttermilk Panna Cotta With Zinfandel-Poached Figs

• 2 cups heavy cream
• 1/2 vanilla bean, split
• 1 envelope unflavored gelatin
• 1/2 cup plus 2 Tbsp. sugar
• 2 1/2 cups buttermilk
• Garnish: freshly grated nutmeg

1. Combine cream and vanilla bean in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.
2. Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add sugar, and stir until sugar is dissolved (about 2 to 3 minutes).
3. Remove from heat. Scrape seeds from vanilla bean into cream mixture with back of a knife; discard vanilla bean. Whisk in buttermilk.
4. Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days. Spoon 2 to 3 Tbsp. Zinfandel-Poached Figs into each glass just before serving. Garnish, if desired.

heavy cream, vanilla bean, unflavored gelatin, sugar, buttermilk, nutmeg

Taken from www.myrecipes.com/recipe/buttermilk-panna-cotta-with-zinfandel-poached-figs (may not work)