Also here's another yummy one from Palo's
Panna Cotta
Palo, Disney Wonder and Disney Magic
For the fruit compote topping:
1/2 pund fresh raspberries
1/2 cup sugar
For the panna cotta:
1 1/2 cups heavy cream
1 1/2 teaspoons powered gelatin
3 tablespoons sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese
1 pint fresh berries of your choice
4 light, sweet cookies
The compote needs to be refrigerated overnight, so make that first. Using a blender, puree the raspberries and sugar until smooth. Pour the mixture trough a fine strainer to remove the seeds, then refrigerate overnight.
To make the panna cotta, pour 1/4 cup of the heavy cream into a small bowl and sprinkle the gelatin on top. Let the cream stand until the gelatin is softened, about 5 minutes. Meanwhile, heat the remaining cream, sugar and vainilla in a saucepan for a few minutes until it steams and the sugar dissolves. Add the gelatin mixture and stir to dissolve. Remove from heat and add the mascarpone cheese. Whisk until smooth. Pour into four 4-ounce ramekins. Cover and chill until firm, at least 4 hours. To unmold, dip the ramekin in hot tap water for 20 seconds, run an knife along the inside edge, an invert onto a plate. Surround with compote and fresh berries. Serve with a light, sweet cookie. Makes 4