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Panna Cotta with Fresh Berries

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Serves 8


Ingredients:

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).

Directions:

  1. 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.
  2. 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.
  3. Divide cream mixture among 8 heart-shaped ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
  4. 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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