We've opted for one large panna cotta, serving it in scoops, but
if you prefer you can set the panna cotta mixture in individual
moulds. Dip them in hot water before inverting each panna cotta
onto plates to serve.
150 mlred wine150 gmcaster sugar6figs, coarsely chopped125 gmraspberries (about a punnet)Crème fraîche panna cotta250 mlheavy cream (45%-48% fat)100 gmcaster sugar1vanilla bean, split, seeds scraped3titanium-strength gelatine leaves, softened in cold water for 5 minutes500 gmcrème fraîche
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).
Combine red wine and sugar in a saucepan, bring to a simmer, stirring to dissolve sugar, then set aside to cool completely.
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.