Panna Cotta With Figs

• FOR THE PANNA COTTA:
• 1 ounce, weight Pack Of Gelatin Dissolved In 3 Tablespoons Of Cold Water
• 2 cups Heavy Cream
• 1 whole Vanilla Bean
• 1/4 cups Sugar
• 1 teaspoon Vanilla Extract
• FOR THE FIGS:
• 9 ounces, weight Fresh Figs
• 1/2 whole Lemon, Juiced
• 1/8 cups Sugar
• 2 Tablespoons Your Favorite Liqueur
• 1 teaspoon Vanilla Extract

1. For the panna cotta:
2. Dissolve the gelatin in 3 tablespoons of cold water for about 10 minutes. Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat. Add the gelatin to the pan, stirring constantly for about 30 seconds, or until the gelatin is well blended with the cream. Stir in the vanilla extract. Pour the cream mixture into molds, cover and refrigerate for 3 hours or until set.
3. For the figs:
4. Put all ingredients in a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover and simmer for 15 to 20 minutes, stirring occasionally. Be careful, we don't want all the liquid to dry out. Let cool and serve on top of the chilled panna cotta.

cotta, gelatin, heavy cream, vanilla bean, ubc, vanilla, figs, lemon, sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/panna-cotta-with-figs/ (may not work)