Vanilla Panna Cotta
- 1 envelope (1/4 oz.) unflavored gelatin, (2 1/4 teaspoons)
- 1 cup whole milk
- 1/2 cup sugar
- 2 1/2 cups heavy cream
- 1 teaspoon vanilla, or 1/2 teaspoon vanilla plus 1/2 teaspoon coconut extract, or 1/2 teaspoon vanilla plus 1/2 teaspoon almond extract
- 4 cups desired fresh berries, optional
- 1/4 cup chocolate sauce, optional
Lightly oil eight 8-ounce ramekins or custard cups. Set aside.
In small, heavy saucepan sprinkle gelatin over milk. Let stand (do not heat) for 5 minutes.
Stir sugar into milk mixture. Cook, stirring constantly, over medium heat until gelatin and sugar dissolve (no granules appear on spoon or spatula). Do not boil. Stir in cream. Continue cooking and stirring over medium heat about 5 minutes or until tiny bubbles form around the edges.
Remove milk mixture from heat. Stir in vanilla. Pour into prepared ramekins or custard cups. Refrigerate at least 4 hours. If desired, cover loosely and refrigerate for up to 2 days.
To serve, remove panna cotta by running a small narrow spatula around inside edges of ramekins. Dip bottoms of ramekins in warm water for 5 to 10 seconds. Invert onto serving plates. (Or, serve panna cotta in ramekins.) Top each serving with fresh fruit and/or chocolate sauce, if desired.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.