Panna Cotta

1. 1

   Sprinkle gelatine over 1/2 cup half-and-half in medium saucepan; let stand 5 min.

2. 2

   or until softened.

3. 3

   Stir in sugar, vanilla and remaining half-and-half; cook on low heat until gelatine is completely dissolved, stirring frequently.

4. 4

   (Do not boil.)

5. 5

   Place gelatine mixture into blender.

6. 6

   Add ricotta; blend until smooth.

7. 7

   Pour into 8 (6-oz.)

8. 8

   custard cups sprayed with cooking spray.

9. 9

   Refrigerate 2 hours or until firm.

10. 10

    Blend berries in blender until smooth; spoon onto 8 dessert plates.

11. 11

    Top with unmolded desserts.

No additional tips available.