Grappolo pizza tools
Grappolo ingredient chives
Grappolo ingredient basil leaves
Grappolo ingredients tomato sauce and garlic
Grappolo ingredient parmesan cheese
Grappolo ingredient zucchini flowers
Grappolo ingredient tomatoes oil garlic basil
Grappolo pizza dough

Panna Cotta

2 cups heavy cream
1 cup whole milk
¼ cup sugar
3 gelatin leaves
1 teaspoon vanilla extract

Place cream, milk and sugar in a large saucepan and bring to a simmer. Have gelatin leaves soaking in cold water. When cream comes to a simmer, remove from heat and add the strained gelatin leaves. Whisk slowly until gelatin is dissolved; add the vanilla. Pour cream mixture into eight 4 oz. plastic soufflé cups. Refrigerate at least 6 hours to set completely. Invert cup onto a single serving dish and serve with Caramel Sauce.