Penacotta-Dessert

Penacotta is amongst my favourite dessert n trust me one of da easiest to mke..it cud tke u barely 10mins(excluding da cooling tym) to serve ur self or ur guest with dis yummmm dessert

INGREDIENTS
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

METHOD
Step1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
Step2. Lightly oil eight custard cups with a neutral-tasting oil.
Step3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Step4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Step5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four.If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.
Step6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.
I choose to drizzel sum strawberry sauce n sum freshly chopped strawberries as garnish...
I dno y buh I hv a fetish fr well served food.