If you love the taste of ice cream, you will love the taste of panna cotta. Panna cotta is Italian for cooked cream, although the cream isn't really cooked, more barely heated to simmering. What in the old days, we would call scalded. It is easy to make, although it can take 6-8 hours to set to it's jiggly succulence.
1 pkg unflavored gelatin
1/4 cup milk
2 cups heavy cream
1/4 to 1/3 cup sugar, white or brown or even Splenda (or to taste)
2 tsp GOOD vanilla extract
2-3 DROPS almond extract (be careful not to use too much or it will over power things, you may omit if you wish)
Place the gelatin in a small bowl and cover with the milk. Allow to sit around 10 minutes, which is about the amount of time needed to prepare the other things.
In a saucepan, combine the milk and sugar or Splenda. Place over medium heat and bring to just barely a simmer. Don't boil. Remove from heat and whisk in the softened gelatin, it should dissolve almost instantly, if not, stir gently until it is. Add your extracts, mix well and then pour into four small serving dishes. Cover and chill about 6-8 hours or until set. Serve in the dish with some fruit or a spoon full of fruit syrup or your flavored booze of choice. You can also serve with nothing at all.
You can vary the flavor by using other extracts or flavorings.
