Saffron Panna Cotta With Honeyed Figs - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.
Invert panna cottas onto serving plates; top with honeyed figs.