Panna Cotta
Rich and creamy vanilla panna cotta that is so simple to make!
Ingredients
- ¼ cup (60 ml) cold water or milk
- 1 ¼ teaspoons (4g) unflavored powdered gelatin*
- 2 cups (480 ml) heavy cream
- ¼ cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract or 1 vanilla bean, scraped and seeded
Instructions
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Place water in a small mixing bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
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Meanwhile, in a medium saucepan, heat cream, sugar, vanilla extract or vanilla pod, sliced in half and with the seeds scraped out, on medium heat and bring just to a boil until sugar dissolves. Remove from heat and discard vanilla bean. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
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Pour cream into 4 individual serving dishes. Refrigerate for at least 2-4 hours, or until completely set.
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If you like, top with fresh fruit, berries, berry sauce, or lemon curd.
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Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.
Recipe Notes
* If using sheet gelatin, substitute 2 ½ sheets of gelatin for powdered. Add the sheets to a bowl filled with 2 cups cold water. Let sit for 5-10 minutes, then remove the sheets once they are completely soft and whisk them into the hot panna cotta as directed in the recipe (you don’t need to add it along with the water, such as in powdered gelatin - add the sheets only).