AMIEs Special PANNA Cotta

• 1 liter heavy cream
• 180 grams sifted sugar
• 4 gelatine leaves
• tsp vanilla or lemon extract

1. Prepare cupcakes or ramekins.
2. Lightly grease eight 125ml capacity ramekins with unflavoured oil.
3. Heat the cream and sugar together in a medium saucepan over medium heat and bring almost to the boiling point.
4. Gently simmer over low heat for 3 minutes.
5. Set aside.
6. Soak the gelatine leaves in a small bowl of water, about 10 minutes, until softened.
7. Squeeze out the water and add leaves into the cream mixture.
8. Put the cream into a fine mesh sieve and strain well.
9. Pour the cream into the prepared molds.
10. Chill for 4-6 hours, or until done.
11. Invert into a serving plate when ready to serve.
12. Serve with seasonal berries, or amarene or grated chocolate.

heavy cream, sugar, gelatine, vanilla

Taken from cookpad.com/us/recipes/365839-amies-special-panna-cotta (may not work)