Ingredients:
• 1 envelope unflavored gelatin (about 1 tablespoon)
• 3 cups half-and-half
• 1 cup sugar
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen blackberries or cherries, plus more for garnish (optional)
Method:
- Sprinkle gelatin over 2 tablespoons cold water in a small saucepan; let stand a minute to soften. Heat on low, stirring, until gelatin dissolves, 1 minute. Remove from heat.
- In a large saucepan, bring half-and-half and ⅓ cup sugar just to a boil over medium-high heat, stirring. Remove from heat; stir in gelatin (it may need to be scraped off pan with a spatula) and vanilla. Ladle into 8 (½ cup) ramekins or glasses; cool to room temperature. Cover and chill at least 4 hours or overnight.
- Meanwhile, make fruit sauce by cooking berries and ⅔ cup sugar over medium-low heat, stirring occasionally, until berries release their liquid and begin to break down, about 20 minutes. Blend with an immersion blender (or puree in a blender), strain, and chill for 1 hour.
- Serve panna cotta in ramekins or on plates: To loosen, dip each ramekin in a bowl of hot water for 3 or 4 seconds, run a knife around the edges, then invert onto a plate. Spoon fruit sauce on top and garnish with extra berries (if using).
Note: This recipe can also be served simply with fresh fruit or a spoonful of preserves on top.
http://www.oprah.com/food/Panna-Cotta-with-Red-Fruit-Sauce