Instructions: Heat cream with sugar, simmering for 15 minutes. Sprinkle gelatin over 2 tablespoons of cream. Remove simmered cream from heat and add gelatin mixture, stirring to dissolve. Pour 1/2 cup of this new mixture into four lightly-oiled metal molds and refrigerate for 4 to 6 hours.

Dip mold in hot water and run a knife around the edge; unmold panna cotta onto individual serving dishes. Serve each with 1 to 2 tablespoons sauce, either fruit puree, sweetened fruit or chocolate sauce.

Comments:
This recipe is from the Osteria Giusti in Modena. Osteria Giusti uses saba - grape must cooked for 12 hours until thick - not worth attempting without a source of wine-grape must.

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