Panna Cotta

Scott and I went to a new restauant in Germantown called City House. We ordered panna cotta for dessert and it was so good, I looked up a recipe online. Basically, it is just cooked cream. You could serve it with fruit or caramel on top. Yum!

Panna Cotta
2 cups heavy cream
1 cup half-and-half
1/3 cup sugar
1 package powdered gelatin
2 to 3 Tbsp cold water
1 tsp vanilla

1. In a heavy saucepan, stir together cream, half-and-half and sugar until sugar is dissolved. Cook on medium to medium-high heat stirring occasionally, until scalding (the mixture will start to rise rapidly). Turn off heat and remove pan from heat.
2. Put the cold water in a bowl and sprinkle the gelatin into the water, allowing the gellatin to dissolve completely. Add a large spoonful of the cooked cream and stir steadily until the mixture is smooth and the gelatin completely dissolved. Add the gelatin mixture back into the pot of cooked cream and whisk out any remaining lumps. Add the vanilla.
3. Pour the warm cooked cream into a single large ceramic serving dish or several ramekins and chill for at least three hours. Serve as is or with your choice of topping.