Panna Cotta


  • 1 tsp unflavored gelatin
  • 1/4 cup milk
  • 1 1/4 cups heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups mixed fresh berries
  • chocolate ganache (for serving)
  • 1 1/2 cups semi sweet chocolate


In a medium bowl, sprinkle the gelatin over the milk and let stand for 2 minutes.  In a saucepan over medium heat, combine the cream and sugar.  Cook, stirring to dissolve the sugar, until small bubbles appear around the edges of the pan.  Slowly add the cream mixture to the gelatin mixture, stirring until smooth.  Then add the vanilla.  Divide the mixture among four 4-oz decorative molds or ramekins.  Cover and refrigerate at least 4 hours or as long as overnight.  Just before serving, fill a small bowl with warm water, dip the molds into water (do not submerge fully) and run the tip of a knife around the edge to loosen the panna cotta.  Invert each mold onto a dessert plate.  Garnish with berries and serve immediately.
For the Ganache:  heat the cream until it just comes to a simmer.  Remove from heat.  Place the chocolate in a heat proof bowl.  Pour the cream over the chocolate.  Allow to sit for about 1- to 15 seconds.  Then, whisk until the chocolate is melted and the mixture is smooth.  Allow to cool slightly, stirring occasionally.  Mixture will thicken as it cools.   Pour over panna cotta.

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