Easy Panna Cotta Recipe

Ingredients

• 0.25 cup cold water (for blooming gelatin)
• 0.25 oz unflavored gelatin (1 packet)
• 0.5 cup granulated sugar
• 1 cup whole milk
• 1 vanilla bean (split and seeds scraped; or substitute with 2 tsp vanilla extract)
• 1.5 cup heavy cream
• fresh berries (for garnish (optional))

Steps

1. 1

   Transfer 1/4 cup of cold water to a small bowl.

2. 2

   Sprinkle one 0.25-ounce packet of unflavored gelatin evenly over the top of the water. Set aside to hydrate (bloom) while you prepare the cream mixture.

3. 3

   In a medium pot, combine 1/2 cup (100g) of granulated sugar and 1 cup of whole milk.

4. 4

   Prepare the vanilla bean by splitting it down the middle and scraping out the seeds. Add both the seeds and the empty pod to the milk mixture. If using vanilla extract instead, wait until the mixture is off the heat to add it.

5. 5

   Place the pot over medium-low heat. Stir constantly with a spatula or wooden spoon until the mixture reaches approximately 140°F (60°C). It should be hot to the touch but not boiling.

6. 6

   Once the milk mixture is hot, remove it from the heat if it is steaming too much. Add the bloomed gelatin to the pot and whisk until fully dissolved.

7. 7

   Whisk in 1.5 cups of heavy cream until well combined.

8. 8

   Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove the vanilla pod and any undissolved gelatin or fibrous bits.

9. 9

   Divide the mixture evenly among your serving containers, such as six 6-ounce ramekins, mini coupes, or cordial glasses.

10. 10

    Cover the containers if desired to prevent fridge odors from absorbing. Refrigerate for at least 6 hours, or ideally overnight, until set.

11. 11

    Serve chilled, topped with fresh berries, roasted strawberries, or rhubarb if desired.

Notes

The vanilla pod can be rinsed, dried, and placed in a jar of sugar to make vanilla sugar. The panna cotta should have a loose, jiggly texture rather than being very firm. For the best results, use a thermometer to ensure the milk reaches 140°F to properly dissolve the gelatin without overheating.

Nutrition per serving

• dessert
• panna cotta
• Italian
• gluten-free
• no-bake
• custard
• make-ahead