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Panna Cotta from the kitchen of Sharmagne Leland-St. John 1 envelope Knox unflavored gelatine (approximately 1 tablespoon) 2 tablespoons cold water 2 cups heavy cream 1 cup half and half ⅓ cup lavender sugar 1 ½ teaspoons vanilla extract Blueberry syrup Blueberries In a rather small saucepan sprinkle gelatin over the water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat. In a larger saucepan over a moderately high heat, bring the cream, half and half and sugar just to a boil,while stirring to dissolve the sugar. Remove pan from the heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Chill the ramekins, covered with plastic wrap, at least 4 hours or overnight. Dip ramekins, 1 at a time, into a bowl of hot water each for 2-3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Drizzle with blueberry syrup and sprinkle a few blueberries onto each panna cotta, spilling over onto the plate.
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