1.Combine cream, sugar and spices in medium saucepan; stir over low heat until sugar dissolves. Bring to the boil. Strain mixture into large heatproof jug; cool 5 minutes.
2.Meanwhile, sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water; stir until gelatine dissolves, cool 5 minutes.
3.Stir gelatine mixture and buttermilk into cream mixture. Divide mixture into six ¾-cup (180ml) moulds. Cover; refrigerate 4 hours or until set.
4.Make honeyed figs. Combine ingredients in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until syrup thickens slightly. Cool.
5.Turn panna cottas onto serving plates; top with honeyed figs.
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