17 fl oz/500 ml of milk
2 tbs butter
4 1⁄2 tsp of gelatine, dissolved in 3 1⁄2 fl oz/100 ml of water
5 oz / 150 g of good quality blue cheese, crumbled
1 tbs of fresh thyme leaves
Pinch of salt & white pepper
6 whole figs, any stems removed & halved
4 tbs of honey
3 tbs of balsamic vinegar
1 Prepare 6 panna cotta molds or ramekins.
2 In a medium saucepan combine butter, milk, cheese, thyme, salt and pepper.
3 Bring to a simmer over medium to high heat for about 5 minutes, whisking constantly and allowing the cheese to melt.
4 Taste and adjust seasoning if need be.
5 Allow to cool slightly then whisk in the softened gelatine.
6 Pour evenly into the prepared molds and refrigerate for at least 4 hours
7 For the Honey Figs, preheat oven to 180°C / 350°F.
8 Combine the figs, honey and balsamic vinegar in a bowl and toss to coat.
9 Arrange them on a roasting tray and bake for 20 minutes. They will become soft, juicy and glossy.
10 Remove from oven and allow to cool completely.
11 To serve, turn out panna cotta onto a plate and serve with two halved figs and drizzle with a little more honey and a little sprinkle of fresh thyme.