Panna Cotta

• 2 cups heavy cream, minus 2 tablespoons to dissolve gelatin
• 1/4 cup sugar
• 1 1/2 teaspoons gelatin (1/2 packet)
• 4-8 tablespoons fruit puree, sweetened fruit or chocolate sauce

1. Heat cream with sugar, simmering for 15 minutes.
2. Sprinkle gelatin over 2 tablespoons of cream.
3. Remove simmered cream from heat and add gelatin mixture, stirring to dissolve.
4. Pour 1/2 cup of this new mixture into four lightly-oiled metal molds and refrigerate for 4-6 hours.
5. Dip mold in hot water and run a knife around the edge; unmold panna cotta onto individual serving dishes.
6. Serve each with 1-2 tablespoons sauce, either fruit puree, sweetened fruit or chocolate sauce.
7. (Osteria Giusti uses saba grape must cooked for 12 hours until thick not worth attempting without a source of wine-grape must.)

heavy cream, sugar, gelatin, fruit puree

Taken from www.epicurious.com/recipes/food/views/panna-cotta-102439 (may not work)