Panna Cotta with Fresh Berries

Amazing summer we've been having!  Nothing to complain about with a high of 80 degrees in Seattle for September!  Not ready for oven baked goods yet, but that can wait until fall.  This recipe was the perfect cooling dessert topped with fresh berries - the blackberries were carefully (lovingly!) picked by my mom and sister.  For a fancier effect, you can invert the panna cottas onto individualized serving plates and then top with berries, or on a lazy day serve directly from the ramekins.  I made it two times and in the last picture (above) I used some cute green disposable cups, convenient for a picnic.


Panna Cotta with Fresh Berries
Adapted from Gourmet

• 1 1/2 envelopes unflavored gelatin
• 4 cups half and half (1 quart)
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 cups of fresh berries
• 1 tbsp of sugar reserved for berries

In a saucepan, combine gelatin, sugar, vanilla and half and half.  Heat mixture almost to a boil and stir to combine until gelatin is dissolved and mixture is uniform.  Remove pan from heat and divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.  

Mix berries with a tablespoon of sugar and let sit for 10 minutes.  Top panna cotta desserts with berries and enjoy!

Note: If you decide to invert:  Dip ramekins, one at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.