Berried Panna Cotta

It's a rich dessert, serve this with big spoonfuls of blackberries and strawberries. You could impress anyone with this easy- no effort involved dessert.

Recipe Source: David Lebovitz

Ingredients:
Heavy Cream - 4cups (1litre)
Sugar - 1/2cup (100g)
Vanilla Extract - 2tsps or 1 vanilla bean, split lengthwise
Powdered Gelatin - 4 1/2tsp
Cold Water - 6tbs
For the topping
Canned Blackberry Pie Filling
Fresh Hulled Strawberries

Heat the heavy cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing. Lightly oil eight custard cups with a neutral-tasting oil. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.Pour the very warm panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved. Divide the pannacotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four to six hours. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding. Run a sharp knife around the edge of each pannacotta and un-mold each onto a serving plate, and garnish as desired with the blackberries and strawberries.

Note: To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture until dissolved.