Ingredients
6
6 servings
- •2 teaspoons plain gelatin
- •0.25 cup cold water
- •3 cups cream
- •0.5 cup confectioners' sugar, sifted
- •1 (1 1/2-inch-long) vanilla bean, split lengthwise
- •1 (10 ounce) bag frozen mixed berries, thawed
- •2 tablespoons superfine sugar
- •2 tablespoons brandy
Instructions
- In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard vanilla bean.
- Add gelatin and water to hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
- To make berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in brandy. Let stand for an hour until it has a syrupy consistency.
- Unmold panna cottas and serve with berry sauce.
Nutritional Facts
Per 6 servings
- Calories: 514
- Carbohydrate: 26g
- Fat: 44g
- Fiber: 1g
- Protein: 3g
- Sugar: 21g
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