Panna Cotta with Grand Marnier Caramel Sauce & Bruleed Figs

This recipe is adapted from Martha Stewart. The bruleed figs was inspired from "Herbivoracious". You can make one, two or all of these components. All three components makes a beautiful presentation, and it's not as hard as you might think!

Although the name panna cotta — Italian for “cooked cream” — is simplicity itself, the taste and texture of these eggless custards are complex. Silky and rich but delicate, they are subtle enough to defer to any sweet accompaniment — in this case, caramel and bruleed figs. Heavy cream is simmered with sugar and gelatin, and transferred to an ice bath; the mixture is whisked until cool, flavored with a dash of vanilla, and poured into ramekins. Once set, each panna cotta is turned onto a plate, garnished with figs, and drizzled with Grand Marnier-laced caramel.