Italian Panna Cotta with Blackberry Sauce

Instructions

1. 1

   Split vanilla bean and scrape seeds. Combine seeds, pod, cream, milk, and sugar in a saucepan. Simmer gently 15 minutes.

2. 2

   Soften gelatin in ¼ cup cold water for 5 minutes. Remove sheets and squeeze out excess water. Remove vanilla bean from cream mixture and stir in gelatin until dissolved.

3. 3

   Pour mixture into lightly rinsed molds or ramekins. Cover and refrigerate about 3 hours, until set.

4. 4

   For sauce, purée blackberries, strain seeds, and mix with powdered sugar and vanilla.

5. 5

   Unmold panna cotta onto plates, spoon sauce over top, and garnish with pistachios.