Gingerbread Panna Cotta

For the gingerbread panna-cotta, cover the gelatin sheets with cold water in a shallow dish and soak for 5-10 minutes.

Place the whipping cream in a saucepan with the sugar and gingerbread spice. Cut the vanilla bean lengthwise with a pointed knife, scrape out the pulp from the pod halves with the back of the knife and add. Add the scraped out pod as well, it gives off a lot of flavor. Or add the vanilla sugar to the whipped cream.

Rinse four dessert dishes or cups with cold water and do not dry them. Bring the whipped cream to a boil, stirring constantly with a whisk. Remove the saucepan from the heat. Remove the gelatin from the water, squeeze it out, add it to the hot whipped cream and stir to dissolve. Divide the whipped cream among the ramekins. Allow to cool slightly, then place in the refrigerator to set in about 2 hours.

Wash the figs, cut them in half lengthwise and quarter the halves to make wedges. Melt the butter in a small pan over medium heat. Sauté the figs in it for 1 minute, deglaze with the port wine and simmer for 1-2 minutes. Remove from the heat.

Remove the panna cotta from the refrigerator. Loosen the cream from the edge with a pointed knife and turn out onto plates. If this does not work right away, dip the bottom of the ramekins briefly in hot water.

Arrange the fig wedges around the gingerbread panna cotta and serve the dessert immediately.

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