Panna Cotta

• 1 package unflavored gelatin
• 1/3 cup sugar
• 2 cups cold half-and-half
• 1 cup heavy cream
• 1 vanilla bean
• Fresh raspberries, for garnish

In a medium saucepan, stir together gelatin, sugar, half-and-half, and cream. Set aside 5 minutes until the gelatin has softened.

Slice the vanilla bean open using a sharp knife and scrape out the seeds with the tip of the knife. Add the seeds and vanilla bean to the saucepan and stir. Cook the mixture over medium heat, stirring occasionally, until it’s hot and small bubbles form around the edges of the pan. Do not boil. Strain the hot mixture through cheesecloth into a large liquid measuring cup that’s set on a cutting board or towel.

Pour the mixture into small cups, cover, and chill 2 to 3 hours, or until it is set. Recipe may be made 1 day ahead.

To serve, garnish the panna cotta with fresh raspberries.

Yield: 6 to 8 servings