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Per serving
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- 1
Bloom gelatin
Pour water into a small bowl and sprinkle gelatin over top. Let sit 5 minutes to bloom.
- 2
Heat cream mixture
In a saucepan, combine cream, milk, sugar, and vanilla. Heat over medium, stirring, until sugar dissolves and mixture is hot but not boiling.
- 3
Add gelatin
Remove from heat. Add bloomed gelatin and whisk until completely dissolved.
- 4
Pour into molds
Divide mixture among 6 ramekins or small glasses. Cool to room temperature, then refrigerate for at least 4 hours or overnight until set.
- 5
Serve
To unmold, dip ramekins in hot water for 5 seconds, run a knife around edge, and invert onto plates. Or serve in glasses. Top with fresh berries and a drizzle of honey.
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Panna Cotta
Created by: Gather
Ingredients
- 2 cup heavy cream
- 1 cup whole milk
- 1/3 cup granulated sugar
- 1 tbsp vanilla bean paste or extract
- 1 tbsp unflavored gelatin powder
- 3 tbsp water
- fresh berries for serving
- honey for drizzling
Instructions
- Bloom gelatinPour water into a small bowl and sprinkle gelatin over top. Let sit 5 minutes to bloom.
- Heat cream mixtureIn a saucepan, combine cream, milk, sugar, and vanilla. Heat over medium, stirring, until sugar dissolves and mixture is hot but not boiling.
- Add gelatinRemove from heat. Add bloomed gelatin and whisk until completely dissolved.
- Pour into moldsDivide mixture among 6 ramekins or small glasses. Cool to room temperature, then refrigerate for at least 4 hours or overnight until set.
- ServeTo unmold, dip ramekins in hot water for 5 seconds, run a knife around edge, and invert onto plates. Or serve in glasses. Top with fresh berries and a drizzle of honey.
Notes & Tips
Panna cotta is Italian for "cooked cream" - it's silky, elegant, and incredibly easy. You can flavor it with espresso, lemon zest, rose water, or leave it classic with vanilla.