  Panna Cotta  2 Tbsp butter (softened) 4 tsp gelatin powder (unsweetened) 2 c heavy cream 2 c whole milk 1 c powdered sugar (10X) 1 tsp vanilla extract 1/2 tsp almond extract 1 pint strawberries (sliced) 1/4 c sugar 2 Tbsp marsala wine Sprinkle gelatin over 1/4 c of the milk and set asid. Bring milk cream and powdered sugar to a gentle boil add gelatin and milk mixture. Continue to heat. Add vanilla and almond extracts and cool. Buter small ramekins with the butter and fill with the mixture. Clean and slice the strawberries sprinkle with the Marsala wine and sugar and set in the refrigerater until assembly. Remove the ramekins from the refrigerator and pull the solid Panna Cotta from the edges of the ramekin with a knife. Brifely submerge the ramekin into a hot water bath (making sure not to get any water into the ramekin) to loosen the Panna Cotta. Place a chilled plate over the ramekin and turn upside down. The Panna Cotta should come out of the ramekin easily. Spoon the strawberry mixture around the Panna Cotta and serve.   
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