Rich, creamy panna cotta served with delicately spiced fruit.
1 litre/1¾ pint double cream
500ml/18fl oz milk
2 vanilla pods, split and seeds scraped out
15g/½oz gelatine leaves
500ml/18fl oz red wine
200g/7oz crème de cassis
½ bunch rosemary
1 cinnamon stick
4 plums, stoned and cut into quarters
4 figs, cut into quarters
Put the cream, milk, sugar and vanilla pod and seeds in a pan, and slowly bring to the boil.
Soak the gelatine leaves in cold water until soft then squeeze the remove any excess water. Once the cream mixture has come to the boil, stir in the gelatine until dissolved. Strain through a fine sieve into a jug and discard the vanilla pod.
Pour the mixture into moulds or glasses, and leave to cool before transferring to the fridge to set.
Put the red wine, crème de cassis, sugar, rosemary and spices in a pan and bring to the boil. Reduce the heat and allow to simmer for half an hour to infuse the spices.
Add the plums and figs to the red wine, and continue to cook for 2-3 minutes. Remove from the heat, allow to cool slightly, then add the blackberries. Set aside to cool completely.
Serve the cooked fruits with the set panna cotta.
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