HONEY VANILLA PANNA COTTA
- 1 liter half and half
- 1 pkg. plain gelatin
- 1/3 cup honey
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract, or 1 vanilla bean fresh berries
Pour 1 cup of cream into a medium pot and sprinkle the gelatin over the surface. Let it sit for about 5 minutes to let the gelatin soften. Set the pot over medium heat and stir, without letting the cream boil, until the gelatin is completely dissolved. This should take 2 to 3 minutes. If you are using a vanilla bean, cut it in half lengthwise, using the tip of a sharp knife, and scrape the seeds out and add them to the cream, along with the scraped pod. Add the rest of the cream, honey and sugar and cook for another 5 minutes, until the sugar is completely dissolved. Remove from the heat and stir in the vanilla extract, if you are NOT using the vanilla bean - if you used the vanilla bean, remove the pod.
Pour the mixture into 8 individual wine glasses, small dishes or ramekins, (if you want to unmold them onto a plate to serve them, spray the ramekins with nonstick spray first.) Put the panna cotta in the fridge for at least 2 hours, until set. Serve in its containers or unmolded onto small plates with whole or pureed berries sweetened with a little honey or sugar.