Classic Panna Cotta

This is my favorite Italian dessert. It is extremely simple to make and therefore a great choice when the rest of the meal is more elaborate. The only problem is that it needs sufficient time to set in the refrigerator and leaving it overnight is best. I have tried many variations and find that the recipe below yields the best texture, creaminess and taste!

Ingredients:

4 cups half n half
1/2 cup sugar or according to taste
4 tsp vanilla extract or 2 vanilla beans scraped
2 tsp gelatin powder or use gelatin sheets per package instructions

Method:

Add gelatin powder to ice cold water and set aside until it blooms.

Heat half n half with sugar on low heat until it melts. Then add vanilla, heat through (do not let it boil). Turn off the heat.

Add a little milk to the gelatin and whisk together until incorporated. Now add it back to the rest of the milk, whisk together. Pour into 8 ramekins and chill in refrigerator for 6 hours or overnight.

There are so many different options to serve panna cotta. I have used fresh berry sauces and also chocolate sauce...both are fantastic! You can either pour the sauce over the panna cotta in the ramekins or for a more dramatic presentation, un-mould the panna cotta over a plate and spoon the sauce over and around it. To un-mould - place the ramekins over some warm water in a pan for it for a couple of minutes and then turn it over on to a plate.