Panna Cotta (Cream Custard)

• 3/4 cup confectioners' sugar
• 2 cups heavy cream
• 1 cup whole milk
• 2 teaspoons unflavored gelatin

1. In a saucepan, combine sugar, cream and milk and place over medium heat.
2. Cook, stirring, until mixture just begins to bubble.
3. (Do not let it boil.)
4. Remove from heat and sprinkle in a little gelatin at a time, continuing to stir.
5. Stir for 5 minutes, then empty pan into a bowl.
6. Let stand and stir occasionally, until mixture reaches room temperature, about 20 minutes.
7. Divide mixture between 6-cup ramekins or custard dishes and refrigerate for at least 8 hours or overnight.
8. When ready to serve, bring 1/2 inch of water to a simmer in a small skillet.
9. Using a thin-bladed knife, loosen the custard from the sides of the ramekins.
10. Put the ramekins bottom-down in the skillet for 2 seconds.
11. Remove the ramekins from water and invert them onto plates, shaking to unmold the custard.
12. Spoon berry sauce around the custards and serve.

sugar, heavy cream, milk, unflavored gelatin

Taken from cooking.nytimes.com/recipes/10630 (may not work)