White Chocolate Style Panna Cotta

In a medium saucepan combine the cream, half and half, monk fruit granules, and scraped vanilla bean. Stir over low heat until the granules dissolve (do not boil). Add in the gelatin sheets and continue to stir until they dissolve completely. Then, add in the white chocolate chips and stir to dissolve.

Remove from the heat and stir in the salt and buttermilk. Ladle 4 oz into the ramekins or small 4-oz mason jars. Chill for a minimum of 4 hours or overnight.

For the compote, add the coarsely chopped figs and all other ingredients (minus the dark chocolate) into a saucepan, then bring to a boil and cook for 5 minutes until syrupy. Remove from heat and chill.

Before serving, melt the dark chocolate, then spoon a generous serving of fig compote over the tops and drizzle with melted chocolate.