Vanilla Panna Cotta

Judy Krehbiel
Palos Verdes, California

3 T. water
1 T. Powdered gelatin
4 c. heavy cream
1/2 vanilla bean, split lengthwise, add bean/seeds to milk
1/2 c. sugar
mixed berries

In a small bowl, combine the water & gelatin and soak about 10 minutes (do not stir gelatin, just sprinkle over water & leave). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers , turn off the heat and add the gelatin mixture, stirring to disolve the gelatin. If the gelatin doesn’t completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour into 6-8 ramekins or dessert cups. Chill, uncovered 2-3 hours.

Satin Chocolate Sauce:
2 oz. unsweetened chocolate
4 1/2 oz. semi sweet chocolate
1/4 c. light corn syrup
1/3 c. hot water

In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from heat. Whisk until smooth & shiny. The sauce can be made up to 24 hours in advance & refrigerated. To re-warm, stir over low heat or heat in a microwave. To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotts with berries and satin chocolate sauce.

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