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Caramel sauce
1/3 cup water
1/3 cup sugar

Panna Cotta
1 cup milk
1/2 cup sugar
half of a vanilla bean
2 sheets gelatin
2 cups heavy cream



Caramel sauce
Put water and sugar in a clean pot and bring to a boil without mixing.
When the caramel turns golden, remove from heat and pour into six ramekins.

Panna Cotta
Put the milk and sugar into a pot.
With a pairing knife, open vanilla bean and scrape seeds into mixture.
Bring mixture to a boil.
Soak gelatin in cold water until soft (3 to 4 minutes).
Squeese out excess water and stir into hot milk.
Strain all through a sieve and let cool.
Whip cream until stiff and fold into cold milk.
Fill ramekins with cream mixture and let cool in refridgerator for at least 2 hours. Unmold on to plate and serve with fresh berries or poached fruit.
Serves Six