Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin
- ¼ cup cold water
- Berries or fruit for garnish (optional)
Instructions
- Step 1: In a small bowl, sprinkle the gelatin over the cold water. Let it bloom for 5-7 minutes until softened.
- Step 2: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is just simmering. Do not boil.
- Step 3: Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until it is completely dissolved. Stir in the vanilla extract.
- Step 4: Strain the mixture through a fine-mesh sieve into a bowl or pitcher to remove any lumps.
- Step 5: Divide the mixture evenly among six small ramekins or glasses. Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
- Step 6: Before serving, run a thin knife or spatula around the edges of the panna cotta to loosen it from the ramekins. Invert onto serving plates and garnish with fresh berries or fruit, if desired.
Notes
- Store leftover panna cotta in the refrigerator for up to 3 days, covered tightly with plastic wrap.
- For a silky smooth texture when reheating, gently microwave individual portions for short intervals, stirring in between, until warmed through.
- Elevate your panna cotta by drizzling a light caramel sauce or a sprinkle of toasted nuts over the berries for extra flavor and texture.
- To prevent the gelatin from clumping, ensure the cream mixture is warm but not boiling before adding the bloomed gelatin and whisk continuously until completely dissolved.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American