Vanilla Panna Cotta - water

Method

• In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir).
• Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar.
• As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin.
• If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved.
• Pour the mixture into 6 to 8 ramekins or dessert cups.
• Chill, uncovered, 2 hours.
• Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water.
• Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat.
• Whisk until smooth and shiny.
• The sauce can be made up to 24 hours in advance and refrigerated.
• To rewarm, stir over low heat or heat in a microwave.
• To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups).
• Surround each panna cotta with berries and satin chocolate sauce.