Fig Leaf Panna Cotta by Ivan Arturo Marquez | Pastry Arts

Ingredients

• 5 fig leaves
• 600 g heavy cream
• 500 g Fig Leaf Cream (above), divided
• 150 g superfine granulated sugar
• 2 vanilla beans, split (beans only)
• 4 sheets gelatin (gold), bloomed
• 500 g buttermilk
• 75 g whole fig leaves
• 200 g canola oil
• 450 g unsalted butter
• 100 g golden raisins
• 1 vanilla bean
• 20 g fleur de sel
• 5 fresh chamomile flowers
• 1 (750-ml) bottle 6 Grapes Port wine
• Glucose syrup, as needed
• Superfine granulated sugar, as needed
• 1 vanilla bean, split