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Export 11 ingredients for grocery delivery
Step 1
Soak the gelatine in cold water until soft. Meanwhile in a medium pan, heat the cream, milk, rum, cinnamon, vanilla pod and 225g (8oz) caster sugar, stirring regularly, until mixture comes to the boil. Remove from heat.
Step 2
Lift gelatine out of water, squeeze out excess, and stir into the hot cream mixture to dissolve. Leave to cool and infuse.
Step 3
Stir cream mixture, then strain and divide among 8 glasses or ramekins and grate nutmeg generously over each. Chill for 4hr until set.
Step 4
Meanwhile, heat the remaining 75g (3oz) sugar, the mulled wine and orange zest in a medium pan. Bring to the boil and reduce until syrupy. Add figs in a single layer, poached gently for 2min, then leave to cool in the syrup.
Step 5
Serve each panna cotta topped with figs, a drizzle of the syrup and a little gold leaf, if using.
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