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Panna Cotta with Fresh Berries
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|1 envelope unflavored gelatin, (about 1 tablespoon)|
|2 tablespoons cold water|
|2 cups heavy cream|
|1 cup half-and-half|
|1/2 cup sugar|
|1 1/2 tsp vanilla extract|
|Raspberries or strawberries, for garnish|
|Special equipment: 1 Heart-shaped cake pan or 8 mini (6 oz.) heart-shaped ramekins (you can also use round ramekins).|
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half-and-half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla.
- Divide cream mixture among 8 heart-shaped ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
- Dip cake pan or ramekins, one at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin or cake pan and invert onto center of a small plate. Garnish with fresh raspberries or strawberries.
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