Panna Cotta

Ingredients for Panna Cotta:
· 3 tablespoons Water
· 1 tablespoon powdered, plain Gelatin
· 4 cups Heavy Cream
· 1/2 Vanilla Bean, split lengthwise
· 1/2 cup Sugar
· Hulled Strawberries

Ingredients for Chocolate Sauce:
· 2 ounces Unsweetened Chocolate
· 4 1/2 ounces Semisweet Chocolate
· 1/4 cup Light Corn Syrup
· 1/3 cup Hot Water

* You can be creative with this and change up the flavoring of the panna cotta as you desire.

Directions:

1. In a small bowl, combine the water and gelatin and let soak about 10 minutes. Do not stir
2. Meanwhile, in a pot, heat the cream, scraped insides of the vanilla bean, vanilla bean, and sugar to a simmer over medium heat. Stir occasionally to dissolve the sugar.
3. As soon as it simmers, turn off the heat and add the gelatin mixture. Stir to fully dissolve the gelatin. If you have trouble completely dissolving it, return the mixture back to low heat and warm until dissolved.
4. Strain the mixture, and pour into 6-8 ramekins (or dessert cup of your choice). Chill, uncovered for at least 2 hours. At this point you can also chill overnight for up to two nights. Just make sure you cover them if over 2 hours.
5. For Chocolate Sauce, finely chop your chocolate and place in double boiler (a bowl over an inch of simmering water). Be sure that your bowl of chocolate doesn't touch the water. Stir until the chocolate is melted. .
6. Whisk in the corn syrup and water until smooth and shiny. This sauce can be made a day in advance and refrigerated. To rewarm, stir over low heat.
7. To Serve, dip the panna cotta ramekins in hot water for 10-20 seconds. Turn the ramekins on to dessert plates. You might need a thin knife to help you unmold. You can also just serve right out of the ramekins. I have served it straight out of martini glass before which is an elegant look. Top the panna cotta w/ berries and drizzle with chocolate sauce.