Panna Cotta with Fruit & Chocolate Sauces

1 packet unflavored gelatin (Knox gelatin)
2 Tbs. cold water
2 C. heavy cream (vegan version sub. canned coconut milk)
1 C. half & half
1/3 C. sugar
1 1/2 tsp. vanilla extract
Tait Farm Dessert Sauce - Raspberry, Strawberry or Sour Cherry Dark Chocolate Sauce, Alyssa’s Berry Sauce
Fresh fruit for garnish: raspberries, strawberries, cherries or blueberries

In small saucepan, sprinkle gelatin over cold water and let stand a minute to soften. Over low heat, stir the gelatin mixture until gelatin is dissolved. Set aside.
In a large saucepan, combine heavy cream, half &half and sugar. Bring to a simmer over medium-high, stirring constantly until sugar is dissolved. Whisk in gelatin until well-blended. Carefully pour into glasses or ramekins, leaving room for toppings.
Cool to room temperature then chill, covered, for at least 3 hours or overnight.
To serve, spoon dessert sauce on top and garnish with fruit.

Serves 6 - 8