Orange panna cotta with figs

Serves 4–6
1 tbsp powdered gelatine
¼ cup water
1 cup cream
1 cup milk
105g caster sugar
1 tsp vanilla extract
Juice and zest of ½ orange

FOR THE FIGS
¼ cup honey
2 tbsp Campari
½ cup water
4 fresh figs quartered

1. Place a ¼ cup water in a small bowl, sprinkle over gelatine; allow to sponge.
2. Place cream, milk, sugar and vanilla in a pot. Heat gently, stirring until sugar has dissolved. Increase the heat, bring mixture almost to the boil; add gelatine, zest and juice. Allow to dissolve. Remove from heat, allow to cool.
3. Oil four moulds; strain the milk mixture and pour into a jug, then pour into moulds. Allow to set overnight.
4. For the figs: Place the honey, Campari and water in a pan, allow to simmer for 3 minutes, add the figs and cook for 1 minute, then remove and allow to cool completely.
5. To serve: Unmould panna cotta onto a serving plate, top with figs and ‘poaching’ liquid.