Panna Cotta with Fig and Port Wine

Cut the vanilla bean in half lengthwise (1)

In a saucepan, combine 900 milliliters of heavy cream, the vanilla bean, and lemon zest

Let it simmer and reduce to one-third volume

In a small bowl, hydrate the gelatin in cold milk until soft (2)

Remove from the milk and reserve

Strain the milk and add back the gelatin sheets

Mix until dissolved

Add to the reduced heavy cream and mix well (3)

Let it cool

Whisk together the remaining heavy cream and confectioner's sugar to a meringue-like consistency (4)

Gently incorporate into the cooled cream with gelatin, add half of the Port wine, mix, and reserve

Distribute this cream into 4 individual molds and refrigerate for 3 hours (5)

When serving, place 1 tablespoon of Port wine on top of each panna cotta and garnish with the cut figs