Panna Cotta with Berry Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the panna cottas
• 2 teaspoons plain gelatin
• 1/4 cup cold water
• 3 cups cream
• 1/2 cup confectioners' sugar, sifted
• 1 (1 1/2-inch-long) vanilla bean, split lengthwise
• For the berry sauce
• 1 (10 ounce) bag frozen mixed berries, thawed
• 2 tablespoons superfine sugar
• 2 tablespoons brandy

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Sprinkle the gelatin over the cold water in a small bowl and let it stand about 5 minutes to soften.

2. Pour the cream into a saucepan. Split the vanilla bean lengthwise, scrape the seeds into the cream, and add the pod. Warm over medium heat until steaming, about 4 minutes, without boiling.

3. Remove from the heat and discard the vanilla pod. Whisk in the sifted confectioners' sugar and the softened gelatin until fully dissolved.

4. Strain the mixture through a fine sieve into a pitcher, then divide it among six small glasses or ramekins. Chill at least 4 hours until set.

5. For the berry sauce, combine the thawed mixed berries, superfine sugar, and brandy in a small saucepan. Simmer over medium heat about 5 minutes, until the berries soften and the juices thicken slightly.

6. Let the berry sauce cool for a few minutes, then spoon it over the chilled panna cottas just before serving.