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● Panna cotta and fresh berries
1 ounce unflavored gelatin
4 cups heavy cream
4 cups half-and-half
2 1⁄4 cups sugar
1 vanilla bean, split in two, scraped
1 1⁄2 pints raspberries
1 teaspoon lemon juice
1⁄2 pint blueberries
1⁄2 pint strawberries
10 sprigs mint
Dissolve the unflavored gelatin in 1 cup of cold water in a small bowl. Combine the heavy cream, half-and half, 2 cups of the sugar and the vanilla bean in a large pot. Bring to just below the boiling point. Remove from the heat, discard the vanilla bean and stir in the gelatin. Pour into 10 1-cup molds. Cover and refrigerate for 2 hours, or until set. Meanwhile, purée 1 pint of the raspberries with the remaining sugar and the lemon juice in a blender until perfectly smooth. Unmold the panna cotta onto 10 plates and spoon the raspberry purée over each. Garnish with the remaining raspberries, blueberries, strawberries and mint and serve. ● Serves 10
Wine
Suggestion, Sweet: Castello Carboncine - Prosecco NV