Crème fraîche panna cotta with red-wine figs

1.For panna cotta, stir cream, sugar and vanilla bean and seeds in a saucepan over medium-high heat until sugar dissolves (do not boil). Remove from heat, remove vanilla bean, squeeze excess water from gelatine and stir into cream to dissolve. Place crème fraîche in a bowl and whisk in the cream. Place bowl over ice and whisk until mixture is chilled (3-5 minutes), then refrigerate in bowl, covered with plastic wrap, until chilled and set (4 hours or overnight). For a lighter panna cotta, incorporate more air into the mixture by whisking over ice until almost set (20-30 minutes).

2.Combine red wine and sugar in a saucepan, bring to a simmer, stirring to dissolve sugar, then set aside to cool completely.

3.To serve, combine figs, raspberries and red wine syrup in a bowl. Dip a dessertspoon into hot water, then scoop a spoonful of panna cotta onto each plate. Spoon fruit over and serve.