Panna Cotta

1 package (1/4 ounce) (7 grams) unflavored gelatin

1/4 cup (60 ml) cold cream

2 1/4 cups (540 ml) milk

2 tbls sugar

1/2 teaspoon pure vanilla paste or pure vanilla extract

To start, grease six small (3/4 - 1 cup) (180 - 240 ml) custard cups, ramekins, or individual molds with melted butter or almond oil. Place the gelatin and cold milk in a small bowl and let this mixture sit for about 5 - 10 minutes. Meanwhile, combine the cream and sugar in a saucepan and bring it to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture and vanilla. Stir until the gelatin has completely dissolved. If necessary, return the saucepan
to the stove and stir over low heat until you no longer see any gelatin particles.

Pour the cream into the prepared molds and place in the refrigerator to chill for 2-4 hours, or until set. The Panna Cotta can be made one to two days before serving.

To Unmold: Dip the molds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh berries or a fruit sauce.

Makes 6 individual servings.