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Panna Cotta with Fresh Berries
Serves 8
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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:
- 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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