Panna Cotta

Because I love the feel of a creamy texture on the roof of my mouth....

I love Panna Cotta !! After all its unbeliebeably simple to make and tastes and sounds exotic thanks to the Italians. You can make this many ways. Add almond extract, change out some cream for sour cream or milk, trade sugar for honey. Add lemon zest and lemon juice, Garnish with carmel, chocolate,balsalmic vinegar and strawberries. Let it chilll in wine glasses and top with berries very romantic.
Ingredients
3 tablespoons water
1 tablespoon powdered gelatin
4 cups heavy cream
1/2 vanilla bean, split lengthwise
1/2 cup sugar
Mixed berries

Satin chocolate sauce, recipe follows

Satin Chocolate Sauce:
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water
Directions
In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.