Directions:
- Combine cream and vanilla bean in a small saucepan; sprinkle gelatin over cream, and let stand 10 minutes.
- Cook cream mixture over medium-low heat, stirring constantly, 5 minutes or until gelatin is dissolved. Increase heat to medium; add sugar, and stir until sugar is dissolved (about 2 to 3 minutes).
- Remove from heat. Scrape seeds from vanilla bean into cream mixture with back of a knife; discard vanilla bean. Whisk in buttermilk.
- Divide mixture among 8 (10-oz.) glasses. Cover and chill 6 hours to 2 days. Spoon 2 to 3 Tbsp. Zinfandel-Poached Figs into each glass just before serving. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1441.15 Kcal (6034 kJ) | ||
| Calories from fat | 964.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.18g | 165% | |
|---|---|---|---|
| Cholesterol | 396.18mg | 132% | |
| Sodium | 735.53mg | 31% | |
| Potassium | 1008.08mg | 21% | |
| Total Carbs | 97.83g | 33% | |
| Sugars | 89.43g | 358% | |
| Protein | 23.18g | 46% | |
| Vitamin C | 2.4mg | 4% | |
| Calcium | 861mg | 86% | |
| Amount Per 100 g | |||
| Calories | 157.93 Kcal (661 kJ) | ||
| Calories from fat | 105.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.75g | 165% | |
|---|---|---|---|
| Cholesterol | 43.42mg | 132% | |
| Sodium | 80.61mg | 31% | |
| Potassium | 110.47mg | 21% | |
| Total Carbs | 10.72g | 33% | |
| Sugars | 9.8g | 358% | |
| Protein | 2.54g | 46% | |
| Vitamin C | 0.3mg | 4% | |
| Calcium | 94.4mg | 86% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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