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Ingredients

2 teaspoons plain gelatin ¼ cup cold water 3 cups cream ½ 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

Nutrition Info

513.8 calories carbohydrate: 25.9 g cholesterol: 163 mg fat: 44.2 g fiber: 1.4 g protein: 3.4 g saturatedFat: 27.4 g servingSize: - sodium: 47.2 mg sugar: 20.5 g transFat: : - unsaturatedFat: : -

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 the vanilla bean.
Add gelatin and water to the 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 the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
Unmold panna cottas and serve with berry sauce.

6 servings

A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Make the berry sauce an hour before serving.