Panna Cotta From Emilia Romagna

1. Soak 2 sheets of white gelatin in cold water. Place 500 g of whipping cream in a saucepan. Slit the vanilla pod lengthwise, scrape out the pulp and add to the whipped cream together with the whole pod and 50 g sugar. Heat slowly and simmer gently for about 15 minutes.

Remove the saucepan from the stove and take out the vanilla pod. Add the soaked gelatine leaves, dripping wet, to the saucepan and stir until completely melted. Pour whipped cream into 4-6 small ramekins, rinsed and cooled, set in the refrigerator in 3-4 hours.

3. turn out well cooled cream onto dessert plates, drizzle with caramel syrup or garnish with fruit.

If the whipped cream tastes too mild on its own, you could stir in a small glass of Marsala for flavoring.

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