Spanish Saffron Panna Cotta with Roasted Fig & Almond Compote

Ingredients

• 1.5 cups Heavy cream, Full-fat, high quality
• 0.5 cup Whole milk, Organic, non-homogenized preferred
• 0.25 teaspoon Saffron threads, Premium quality, soaked in warm milk
• 3 tablespoons Raw honey, Unrefined, unpasteurized
• 1.5 teaspoon Gelatin powder, Grass-fed, bloomed in cold water
• 8 whole Fresh figs, Ripe but firm, halved
• 0.5 cup Marcona almonds, Whole, roasted and lightly salted
• 3 tablespoons Extra virgin olive oil, Spanish Arbequina or Koroneiki
• 1 tablespoon Lemon juice, Fresh squeezed
• 0.25 teaspoon Sea salt, Fleur de sel
• 8 leaves Fresh mint leaves, For garnish
• 0.5 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.