Panna Cotta (Cream Custard)

1. 1

   In a saucepan, combine sugar, cream and milk and place over medium heat.

2. 2

   Cook, stirring, until mixture just begins to bubble.

3. 3

   (Do not let it boil.)

4. 4

   Remove from heat and sprinkle in a little gelatin at a time, continuing to stir.

5. 5

   Stir for 5 minutes, then empty pan into a bowl.

6. 6

   Let stand and stir occasionally, until mixture reaches room temperature, about 20 minutes.

7. 7

   Divide mixture between 6-cup ramekins or custard dishes and refrigerate for at least 8 hours or overnight.

8. 8

   When ready to serve, bring 1/2 inch of water to a simmer in a small skillet.

9. 9

   Using a thin-bladed knife, loosen the custard from the sides of the ramekins.

10. 10

    Put the ramekins bottom-down in the skillet for 2 seconds.

11. 11

    Remove the ramekins from water and invert them onto plates, shaking to unmold the custard.

12. 12

    Spoon berry sauce around the custards and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.