| The name of this dessert means cooked cream in Italian, and the recipe is simplicity itself. Vanilla bean imparts the most flavor, but extract is fine in a pinch. Just add 1 teaspoon along with the gelatin.
1 envelope gelatin
2 cups heavy cream
8 packets sugar substitute
1 vanilla bean
1. Lightly oil 6 6-ounce custard cups. In small bowl sprinkle gelatin over 3 tablespoons cold water, let sit 5 minutes until softened. Meanwhile, in medium saucepan combine heavy cream, 1/2 cup water, sugar substitute and scrapped out vanilla bean seeds. Bring to a boil over medium heat. Remove from heat, add gelatin mixture; stir until melted.
2. Pour mixture into prepared cups. Cover surface with plastic wrap to prevent skin from forming. Refrigerate at least 3 hours. Turn out onto serving plates.
For variety, try: Almond Panna Cotta: omit vanilla. Instead, stir in 1/4 teaspoon almond extract. Coconut Panna Cotta: Omit vanilla. Instead, stir in 1/4 teaspoon coconut extract
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