Panna cotta
Serves: 8

Panna cotta translated means cooked cream. Cooked cream does not begin to describe this luscious creamy Italian custard. Traditionally a dessert served with fresh berries, panna cotta pairs well with any of your favorite seasonal fruits.

Ingredients:

• 1 envelope unflavored gelatin (about 1 tablespoon)
• 2 tablespoons cold water
• 2 cups heavy cream
• 1 cup half and half
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• Seasonal fruits (garnish)
• Fresh mint sprigs (garnish)

Instructions:

In a small metal bowl, sprinkle gelatin over cold water and let stand about 1 minute to soften. Heat gelatin mixture over a water bath until gelatin is dissolved, and remove bowl from heat. It should take no more than 2 to 3 minutes for the gelatin to dissolve.

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.

Wet eight individual ramekins, drain them and fill with the cream mixture. Refrigerate ramekins, covered with a baking sheet, at least 4 hours or overnight.

Tip: If ramekins aren't available try disposable plastic cups, which work just as well.

To unmold custards, dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate and shake gently. Garnish with seasonal fruit and mint sprigs.

Buon appetito!

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