Cook The Book: Black Pepper Panna Cotta With Figs

• 2 cups heavy cream
• 1/2 cup sugar
• 1/4 vanilla bean
• One 1/4 ounce package powdered gelatin
• 1 tablespoon freshly ground black pepper
• 1/3 cup milk
• 3 fresh figs
• 1 cup Prosecco
• 1/4 cup sugar

1. Toast the black pepper in a pot. Add the cream, sugar, and vanilla bean and bring it to a simmer.
2. While the mixture is simmering, "bloom" the gelatin by mixing it with ice water until soft. Drain off the excess water and dissolve into the hot cream mixture. Once dissolved, remove from heat and add milk. Place in an ice bath and cool until mixture is thick enough to suspend the black pepper and seeds from the vanilla bean.
3. Remove the vanilla bean and pour into 2-ounce molds. Leave to set for 24 hours.
4. Stem and quarter the figs and reserve. Bring the Prosecco and sugar to a boil in a pot to make a simple syrup. While still hot, pour the syrup over figs, steep for 10 minutes, then let cool.
5. Remove the panna cotta from molds and place onto a plate, putting the fig compote on top of it and around it.

heavy cream, sugar, vanilla bean, powdered gelatin, freshly ground black pepper, milk, fresh figs, sugar

Taken from www.seriouseats.com/recipes/2010/03/black-pepper-panna-cotta-with-figs-recipe.html (may not work)