- 2 cups heavy cream minus 2 tbspns
- to dissolve the gelatin
- 1/4 cup sugar
- 1 1/2 teaspoons gelatin - (1/2 packet)
- 4 tablespoons fruit pureé - (to 8 tbspns) (or sweetened fruit or chocolate sauce)
Heat cream with sugar, simmering for 15 minutes. Sprinkle gelatin over 2 tablespoons of cream. Remove simmered cream from heat and add gelatin mixture, stirring to dissolve. Pour 1/2 cup of this new mixture into four lightly-oiled metal molds and refrigerate for 4 to 6 hours.
Dip mold in hot water and run a knife around the edge; unmold panna cotta onto individual serving dishes. Serve each with 1 to 2 tablespoons sauce, either fruit puree, sweetened fruit or chocolate sauce.