Honeyed Panna Cotta with Dried Figs and Sauternes

• 1 cup whole milk
• 1 tablespoon unflavored gelatin
• 3 cups whipping cream
• 4 tablespoons sugar
• 3 tablespoons honey
• 1/8 teaspoon salt
• 1/4 teaspoon vanilla extract
• 2 cups Sauternes or Quady Winery Essensia*
• 8 dried black Mission figs, quartered

1. Place milk in heavy small saucepan.
2. Sprinkle gelatin over.
3. Let stand 5 minutes to soften.
4. Stir over medium heat until gelatin dissolves, about 5 minutes (do not boil).
5. Add cream, 3 tablespoons sugar, honey and salt and stir until sugar dissolves, about 2 minutes.
6. Remove from heat.
7. Whisk in vanilla.
8. Cool slightly.
9. Strain into 8 wineglasses.
10. Refrigerate until set, at least 5 hours.
11. (Can be made 2 days ahead.
12. Cover and keep refrigerated.)
13. Combine Sauternes, figs and 1 tablespoon sugar in heavy medium saucepan over medium-high heat.
14. Boil until mixture is reduced to 3/4 cup, stirring occasionally, about 15 minutes.
15. Remove from heat.
16. Cool completely.
17. (Can be made 1 day ahead.
18. Cover and refrigerate.)
19. Spoon some figs and cooking liquid atop each panna cotta and serve.
20. *A California dessert wine made with Orange Muscat grapes; available at liquor stores and some supermarkets.

milk, unflavored gelatin, whipping cream, sugar, honey, salt, vanilla, essensia

Taken from www.epicurious.com/recipes/food/views/honeyed-panna-cotta-with-dried-figs-and-sauternes-104606 (may not work)