Classic Panna Cotta

Ingredients

• 1 cup heavy cream, full-fat
• ½ cup whole milk
• 2.5 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• 1.5 teaspoon unflavored gelatin powder
• 3 tablespoons cold water

Instructions

1. 1

   Pour 3 tablespoons of cold water into a small bowl and sprinkle 1.5 teaspoons of unflavored gelatin powder over it. Let it sit undisturbed for 5 minutes — this process, called blooming, allows the gelatin to hydrate and dissolve evenly. You'll see it absorb the water and become spongy.

2. 2

   Pour 1 cup of heavy cream and 0.5 cup of whole milk into a medium saucepan. Set the pan over medium heat and warm the mixture until small wisps of steam rise from the surface — this should take about 3-4 minutes. You want it steaming but not boiling; if you see bubbles around the edges, pull the pan off the heat immediately.

3. 3

   Remove the saucepan from heat. Sprinkle 2.5 tablespoons of granulated sugar into the hot cream and milk, then pour in the bloomed gelatin (it should be spongy now). Stir constantly with a whisk for about 1 minute until the gelatin and sugar dissolve completely — no visible grains should remain. The heat of the cream will melt the gelatin without any additional cooking, which keeps the texture impossibly silky.

4. 4

   Stir in 0.5 teaspoon of vanilla extract. Let the mixture cool for 3-5 minutes at room temperature, stirring occasionally — you want it lukewarm before pouring, not hot, or the panna cotta may separate.

5. 5

   Divide the panna cotta mixture evenly among four serving glasses or ramekins — they should be about 4 ounces each. Pour slowly and steadily to prevent air bubbles. Refrigerate uncovered for at least 4 hours, or up to 24 hours. The panna cotta will set into a luxuriously creamy custard that jiggles slightly when the glass is shaken but doesn't slosh.

6. 6

   Serve chilled, straight from the refrigerator. If desired, top with fresh berries, a drizzle of honey, toasted nuts, or a spoonful of jam just before serving.

Tools you’ll need

• small bowl
• medium saucepan
• whisk
• four 4-ounce serving glasses or ramekins
• instant-read thermometer (optional)

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