1/2 l heavy cream mix with 1 vanilla pod, scrached out and cut in halves as well as 1 tbsp. sugar and let the mixture boil down at low temperature.
2 sheets gelatine soak in water, squeeze out and add to the cooled cream. Fill the substance into 4 small tins and leave them in the refrigerator for 2 hours.
6 Figs sweet ´n´ sour slice and marinate with Bouvier Beerenauslese Wine-Vinegar Insert the tins in hot water for a short time and position the panna cotta on the fig-salad. Refine the dish by spraying some
Bouvier Beerenauslese Wine-Vinegar on it.
serves 4
