Panna cotta

ingredients:
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500 ml whipping cream
1+1/3 cups milk
1/3 cup sugar
7gr gelatin powder + 3 table spoons boiling water
1+1/2 tbs vanilla extract (or 2-3 tbs imitation vanilla extract)
6-10 oven safe cups (see * for what to do if you don't have them!)
5-6 tbs sugar (can mix 1/2 brown or sugar on the raw) for caramel

instructions:
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boil cream+milk+sugar.
add vanilla extract, cook for 3 minutes while stirring (otherwise there will be crust)

in a small bowl, dissolve the gelatin in boiling water. mix well until there are no lumps. add to the cream while stirring. stir well. let cool for about 30 mins.

make caramel:
put 5-6 tbs sugar in a non-stick pan, on high heat, and let melt. stir all the time until it completely melts and gets a nice caramel color. be careful not to overcook! you don't want it to burn.

pour 1 tsp of caramel in each cup and let cool.
[* if you don't have heat-safe cups, here's what to do: place a sheet of aluminum foil on a cutting board. pour a tsp of caramel on the foil, to create a caramel "coin" about the size of the bottom of your cups. repeat with the rest of the caramel (make 6-10 "coins") let cool completely, peel off the foil, and place one at the bottom of each cup. ]

after the cream cooled, strain with a fine strainer - to make sure there are no lumps.

pour about 1/3 cups of the cream in each cup, over the caramel. cover cups with foil or serene wrap, and refrigerate for 12-24 hours before serving. the caramel will liquify and become syrup.

to serve, turn over on a plate. yumm!!!


some extra caramel syrup: if you're like me, and like some more syrup, here are instructions!

p.s. - it's OK to lick the plate :)