Christmas Panna Cotta with Poached Figs

A great way to use up leftover Christmas pudding. The richness of the panna cotta is
off-set by the spiciness of the poached figs. You can make this pudding up to
24 hours in advance.

Ingredients:
568ml pot  Double Cream
75g caster sugar
1 leaf Costa Leaf Gelatine, soaked in cold water for 10 minutes
125g leftover cooked Christmas pudding, broken into little pieces

For the poached figs:
250g caster sugar
300ml water
200ml red wine
1 cinnamon stick
1 vanilla pod
1 small orange and 1 small lemon, thinly sliced
4-6 fresh figs, washed

Instructions:
To prepare the panna cotta bring the cream slowly to the boil with the sugar, stirring until the sugar has dissolved.

Squeeze the water from the softened gelatine, then add it to the cream and stir until blended. Incorporate the Christmas pudding into the cream mixture, stirring until it breaks up.

Pour the panna cotta into four large ramekins or individual pudding moulds. Allow to cool, then chill until just set, about 45 minutes.

Place all the ingredients for the poached figs, except the figs, in a large pan and stir over a low heat until the sugar has dissolved. Bring to the boil and boil for about 10 minutes, until slightly reduced.

Add the figs and simmer gently for a further 10 minutes, turning the figs once or twice. Put the figs and syrup into a bowl and allow to cool.

To serve, remove the figs from the syrup and cut into quarters. Take the panna cotta out of the moulds, then serve with the figs and a little of the red wine syrup.  Serves: 4