Panna Cotta con Salsa ai Frutti di Bosco Recipe

Ingredients

• 2 envelopes unflavored gelatin
• 1 cup cold water
• 4 cups heavy cream
• 0.66 cup sugar
• 1 Tbsp vanilla extract
• Wild Berry Sauce

• fresh raspberries, fresh mint leaves

1. Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Bring heavy cream and sugar to a simmer in a medium saucepan over medium heat, stirring constantly. Cook, stirring constantly, until sugar dissolves. Remove pan from heat; stir in gelatin and vanilla.
2. Pour mixture into 10 (6-oz.) custard cups. Cover and chill 8 to 24 hours.
3. To unmold, run a knife between panna cottas and sides of custard cups to loosen. Immerse cups, 1 at a time, in hot water halfway up sides of cups until edges of dessert soften (about 15 seconds). Invert each dessert onto a plate, gently removing cup using small knife to release dessert. Drizzle each dessert with Wild Berry Sauce. Garnish, if desired.
Wild Berry Sauce
4. Ingredients:
   • 1½ cups fresh raspberries
   • 1 cup red wine
   • 2 Tbsp. sugar
   Directions: Bring all ingredients to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer 10 minutes. Remove from heat; cool. Process in a food processor or blender until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve.