Spanish Saffron Panna Cotta with Roasted Fig & Almond Compote

Ingredients

• 1 1/2 cups heavy cream, full-fat, high quality
• 1/2 cup whole milk, organic, non-homogenized preferred
• 1/4 teaspoon saffron threads, premium quality, soaked in warm milk
• 3 tablespoons raw honey, unrefined, unpasteurized
• 1 1/2 teaspoon gelatin powder, grass-fed, bloomed in cold water
• 8 whole fresh figs, ripe but firm, halved
• 1/2 cup marcona almonds, whole, roasted and lightly salted
• 3 tablespoons extra virgin olive oil, Spanish arbequina or koroneiki
• 1 tablespoon lemon juice, fresh squeezed
• 1/4 teaspoon sea salt, fleur de sel
• 8 leaves fresh mint leaves, for garnish
• 1/2 pod vanilla bean, scraped seeds only

Instructions

1. 1

   Bloom gelatin in 2 tablespoons cold water for 5 minutes; set aside.

2. 2

   Gently warm milk in a saucepan over low heat until steaming (do not boil). Add saffron threads and let steep for 5 minutes until milk turns golden.