Panna Cotta

This is an Italian cold custard that so easy to make.

1 envelope unflavored gelatin
2 TB cold water
2 C heavy cream
1 C half and half
1/3 C sugar
1 1/2 tsp vanilla extract
Raspberries or Strawberries mixed with sugar

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among 8 ramekins or small dishes and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

Optional: Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Garnish with raspberries or sliced strawberries mixed with a little bit of sugar.

8 servings.