Panna Cotta

Ingredients

• Gelatin

  Desserts, dry mix, with added ascorbic acid, sodium-citrate and salt

  1 package (3 oz) or 85g

• Water

  Plain, clean water

  2 tbsp or 30g

• Heavy whipping cream

  Fluid

  2 cup, fluid or 476g

• Half and half cream

  Fluid

  1 cup or 242g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• Pure Vanilla Extract

  Meijer

  1 ½ Serving or 150g

Directions

1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
2. In A Large Saucepan Bring Cream, Half And Half, And Sugar Just To A Boil Over Moderately High Heat, Stirring. Remove Pan From Heat And Stir In Gelatin Mixture And 1 1/2 teaspoons Vanilla. Divide Cream Mixture Among Eight 1/2-cup Ramekins And Cool To Room Temperature. Chill Ramekins, Covered, At Least 4 Hours Or Overnight.
3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
4. (source: https://www.epicurious.com/recipes/food/views/panna-cotta-14224)