Panna Cotta

Ingredients

  • 4 cups (1l) heavy cream (or half-and-half)
  • 1/2 cup (100g) sugar
  • 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
  • 2 packets powdered gelatin (about 4 1/2 teaspoons)
  • 6 tablespoons (90ml) cold water

    • Directions
  • Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
  • Lightly oil eight custard cups with a neutral-tasting oil. < /li>
  • Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
  • Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
  • Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours.
  • Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
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