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Eight servings
Adapted from Secrets From My Tuscan Kitchen by Judy Witts
I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
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