1. Put the gelatin in a small bowl with two tablespoons of milk to soften the gelatin.
2. Add the milk and cream to a sauce pot and warm over medium heat until it starts to bubble. Do not let the mixture come to a boil.
3. Add the sugar to the saucepan and stir until the sugar dissolves.
4. Remove from heat and add the gelatin and whisk until it’s dissolved.
5. Pour the cream mixture into a large serving bowl or into small individual-size serving bowls or ramekins, and chill for at least 3 hours.
6. Serve the Panna Cotta as is, or top it with a teaspoon of fruit coulis, which is a fruit sauce. Such as raspberry, strawberry, or blueberry. An easy and delicious alternative to fruit sauce is a small drizzle of French Syrup, such as raspberry or caramel. A small amount is all you need, 1/16 to 1/8 of a teaspoon. And of course, the addition of fresh berries on top is always welcome.
Panna Cotta served in 2-ounce verrines is an easy and impressive idea for entertaining and when you bring a dish to a party.