Panna Cotta

1 Liter Milk
1 Liter Cream
220 grams sugar
7 leaves gelatin
to taste vanilla extract

Bloom gelatin in just enough cold water to cover the sheets. Lay in water one by one to make sure all layers get dissolved evenly. Add sugar, bloomed gelatin, and just enough milk to cover the prior ingredients in a small saucepan. Whisk this mixture over low-med heat until gelatin is completely melted. Strain through a sieve just to be on the safe side! I messed this stage up big time and it caused the finish product to have little pieces of gelatin still left in the pudding! It's a turn off, I promise!

Put the rest of the milk and cream in a big bowl and add the vanilla extract. Slowly pour the heated mixture into the cold, whisking all the while. Distribute the mixture evenly in ceramic or glass cups, reserving about 1/2 inch of room for the final presentation. After about three hours, the pudding should be set. To make sure, jiggle the mixture, and it should be a bit firmer than Jello. Serve chilled with a spoonful of preserves over the top. I suggest a smooth jelly, so it sits nicely on top as a glaze, and so that the presence of whole fruit pieces doesn't detract from the smooth custard mouth feel of the panna cotta. Pictures to follow.