Panna Cotta

I’ve made this numerous times; it’s creamy and delicious, and it always goes over well.  It has one of the simplest preparations of any dessert I know of, another reason to love it.    

1 T / 15 ml packet unflavoured gelatin

1 cup milk

2 cups 35% cream

½ cup sugar

1-1/2 t vanilla extract

In small bowl, sprinkle gelatin over milk, and stir well.

In a medium saucepan, combine cream with sugar.  Bring to full boil over medium heat, stirring occasionally.  Stir in gelatin mixture, and mix well to ensure gelatin has dissolved.

Remove from heat, and stir in vanilla.  Pour into five 6-ounce ramekins.  Leave at room temperature until cooled, then cover with plastic wrap and chill until completely set.

Invert onto plates by running a thin, wet knife around the edge of each.  If needed, dunk in hot water the same depth as the panna cotta for 2 seconds to loosen, drying the water off the outside of the ramekin before inverting.

Garnish with berries, coulis or compote.