If you have not tried Panna Cotta for a dessert you are in for a treat.  Easy and good to make ahead.  There are many different recipes.

Ingredients:

• 2 pkg unflavored gelatin powder (such as Knox gelatin)
• 1 tsp canola oil
• 1½ c whole milk
• 4 c heavy cream
• 1/2 c sugar
• 1 c fresh mint leaves, plus more for garnish
• 1 c Kentucky bourbon or Tennessee whiskey

Directions:

1. In a small bowl, stir the gelatin into ¼ cup room temperature water and set it aside to soften (at least 10 minutes).
2. Pour the oil onto a paper towel and use it to lightly but completely coat 10 small (6 ounce) ramekins.
3. Combine the milk, cream, sugar, and mint leaves in a small saucepan and heat slowly over low heat, stirring occasionally until the milk comes to a boil (about 30 minutes).
4. Remove the pan from the heat and skim the mint leaves from the milk with a slotted spoon or strain through a fine strainer. Discard these leaves.
5. In a 2 quart pan bring the bourbon to a boil over medium heat and boil for 30 seconds.
6. Add the mint flavored cream mixture and continue to heat until the mixture reaches 175°. (Just below a simmer – not boiling).
7. Remove from the heat, add the gelatin, and stir well to dissolve the gelatin.
8. Pour the mixture into the ramekins and refrigerate until set, about 4 hours.
9. To serve later, press a small piece of plastic wrap directly over the surface of the custard and return them to the refrigerator for up to 2 days.
10. The Panna Cotts can be served in the ramekins or unmolded. Garnish with a mint leaf.

Serves: 10

Source: Adapted from The Lee Bros. Simple Fresh Southern, by Matt Lee and Ted Lee