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*Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.
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**Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice.
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To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.
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In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
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In a large saucepan, combine heavy cream and sugar.
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Add vanilla extract or vanilla bean.
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If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor).
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Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod.
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Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
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Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups(muffin pan or martini glasses work ust as well).
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NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert.
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Also, don't let the cream mixture cool before straining.
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If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly.
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Refrigerate for at least 3 hours or overnight.
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To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly.
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Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl.
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Wipe the outside of the mold dry and place on individual chilled serving plate (topside down).
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Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).
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Garnish with berries or fruit of your choice.
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See Topping Variations instructions below.
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Strawberries and Balsamic Vinegar.
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Toss strawberries, balsamic vinegar, sugar, and pepper in a large bowl to combine.
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Let stand 30 minutes, tossing occasionally.
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Spoon strawberries over and around the panna cotta and serve.
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Cranberry-Orange Sauce.
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In a small saucepan simmer orange juice, fresh or frozen cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes.
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In a blender, puree mixture until smooth (use caution when blending hot liquids).
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Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids.
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Cool sauce.
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Sauce may be made 2 days ahead and chilled, covered.
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Spoon Cranberry-Orange Sauce over and around the panna cotta and serve.
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Blueberry Sauce.
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In a saucepan over medium heat, combine water and sugar.
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Stir and cook until sugar dissolves.
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Increase heat to medium-high and bring to a slow boil; continue cooking, stirring occasionally, until mixture is reduced by half.
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Remove from heat and stir in balsamic vinegar and vanilla extract.
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In a food processor or blender, add blueberries and process until a chunky puree.
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Add blueberries puree into the hot syrup.
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Cover and refrigerator until ready to serve.
