Ingredients
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Granulated sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
- Unflavored gelatin powder: 2 1/2 teaspoons
- Cold water: 2 tablespoons
- Pinch of salt
Instructions
- Step 1: Pour the cold water into a small bowl. Sprinkle the gelatin powder over the water and let it bloom for 5-10 minutes until softened.
- Step 2: In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is steaming but not boiling.
- Step 3: Remove the saucepan from the heat and stir in the bloomed gelatin until it is completely dissolved. Add the vanilla extract and stir to combine.
- Step 4: Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. This removes any undissolved gelatin and ensures a smooth texture.
- Step 5: Pour the panna cotta mixture into ramekins or individual serving dishes. Cover each ramekin with plastic wrap, pressing it gently onto the surface to prevent a skin from forming.
- Step 6: Refrigerate the panna cotta for at least 4 hours, or preferably overnight, until fully set. To serve, run a thin knife around the edge of each panna cotta to loosen it and invert onto a plate. Serve chilled, garnished with fresh berries, fruit sauce, or a drizzle of honey.
Notes
- For best flavor and texture, store your panna cotta in the refrigerator for up to 3 days, well covered.
- Reheating isn't recommended, as it will melt the panna cotta; enjoy it straight from the fridge for the perfect chill.
- A spoonful of tart raspberry sauce beautifully complements the richness of the creamy panna cotta.
- To prevent graininess, ensure the gelatin is fully dissolved in the warm cream mixture and that you strain before chilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American