Silky Panna Cotta

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons unflavored gelatin
• 1/4 cup cold water

Steps

1. 1 In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
2. 2 In a saucepan, heat cream, milk, and sugar over medium heat until sugar dissolves; don't boil.
3. 3 Remove from heat and stir in bloomed gelatin until melted.
4. 4 Mix in vanilla extract.
5. 5 Pour into six ramekins or a larger dish. Refrigerate for at least 3 hours, or until set.
6. 6 Run a knife around edges and unmold before serving if desired.

Nutrition

Tips

• For easy unmolding, dip the bottom of your ramekins in hot water for a few seconds.
• Experiment with adding cocoa powder or fruit puree for a twist.
• Make sure your ramekins are at least 6 ounces each for proper setting.
• Check panna cotta is set by gently shaking; it should jiggle slightly.

Storage

Store in the fridge for up to 5 days. Not recommended to freeze.

Serving Suggestions

• Serve with a drizzle of honey or caramel sauce.
• Top with fresh berries or berry compote.
• Pair with a shortbread cookie for crunch.
• A sprinkle of crushed pistachios adds a nutty contrast.

FAQ