A sweet, creamy dessert infused with vanilla.
Honey Streusel Topping
Fold a 12-inch (30cm) sheet plastic wrap in half. Place a ring mould at its centre, lift the plastic wrap up around the edge, and secure it tautly in place with an elastic band to create a ramekin. Repeat with the remaining ring moulds. Arrange the ring moulds on a small baking sheet.
Submerge the gelatine in a bowl of ice-cold water. Place the cream and the sugar in a saucepan. Scrape the seeds from the vanilla bean into the cream, and then add the pod. Gently bring to a simmer, stirring so the sugar dissolves. Discard the pod. Pour the mixture into a stainless steel bowl. Remove the gelatine leaves from the water, squeeze gently, and add them to the cream mixture. Whisk until dissolved. Place the bowl over a second, large bowl of ice. Whisk gently until the cream mixture cools and thickens enough to coat the back of a spoon, about 10 minutes. Divide the mixture among the 4 ring moulds or ramekins, cover with plastic wrap, and chill overnight.
Preheat oven to 325ºF (160ºC).
For the streusel, cut the butter into cubes and let it sit on the counter for 10 minutes. Transfer to the bowl of a stand mixer equipped with a paddle. Add the sugar and honey; mix on low speed. Once smooth, add the flour, mixing just until it attains a crumbly texture (do not mix further to form a dough). Scatter the crumble on a baking sheet, passing it through your fingers to break up any clumps. Bake, stirring now and then with a spatula, until golden and crisp, about 15 minutes.
For the sauce, combine the honey, port, and rosemary in a saucepan. Scrape the vanilla seeds into the pan and add the pod. Bring to a boil over medium-high heat. Reduce heat to a simmer and add the figs. Reduce the liquid by half. Strain through a sieve, pushing with a wooden spoon to force through the figs’ seeds. Set aside at room temperature.
To finish, heat the oil in a skillet on medium heat. Add the vanilla bean. Dredge the cut side of the fig halves in the sugar, and then place them in the pan, once again cut side down. Cook until caramelized on that side, about 4 minutes. Remove from the pan, reserving the vanilla oil. Meanwhile, invert the moulds of panna cotta carefully onto 4 chilled plates. Remove the plastic wrap, pass the blade of a knife around the edge of the moulds, and then lift them away. Scatter a band of streusel across the top of the panna cotta. Halve the figs again, and place 3 segments on each plate. Drizzle lightly with the vanilla oil, follow with a spoonful of the port-fig sauce, and serve.