Ingredients

• For the panna cottas:
• 2 teaspoons plain gelatin
• 1/4 cup cold water
• 3 cups cream
• 1/2 cup confectioners' sugar, sifted
• 1 (1 1/2-inch-long) vanilla bean, split lengthwise
• For the berry sauce:
• 1 (10 ounce) bag frozen mixed berries, thawed
• 2 tablespoons superfine sugar
• 2 tablespoons brandy

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Instructions

1. In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
2. Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
3. To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
4. Unmold panna cottas and serve with berry sauce.