Panna Cotta with Berry Sauce

Yield

6 servings

15

5

:

2 teaspoons: plain gelatin

1/4 cup: cold water

3 cups: cream

1/2 cup: confectioners' sugar, sifted

1: (1 1/2-inch-long) vanilla bean, split lengthwise

:

1 (10 ounce) bag: frozen mixed berries, thawed

2 tablespoons: superfine sugar

2 tablespoons: brandy

In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.

Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.

To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.

Unmold panna cottas and serve with berry sauce.

Calories: 514 kcal

Carbohydrates: 25.9 g

Cholesterol: 163 mg

Fat: 44.2 g

Fiber: 1.4 g

Protein: 3.4 g

Sodium: 47 mg