Panna Cotta

Instructions

1. In a small bowl, sprinkle the gelatin over 3 tablespoons of cold water. Let it sit for about 5 minutes until it becomes spongy and softened. This is known as blooming the gelatin and is crucial for a smooth Panna Cotta texture.
2. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Set over medium heat and stir gently until the sugar has completely dissolved and the mixture is hot but not boiling. This should take about 5 minutes. Tip: Avoid letting the mixture boil to prevent the cream from curdling.
3. Remove the saucepan from heat. Add the bloomed gelatin to the hot cream mixture and stir until the gelatin is fully dissolved. Ensure that the mixture is smooth with no gelatin lumps remaining.
4. Stir in the vanilla extract, ensuring it’s evenly distributed throughout the mixture. The vanilla adds a delightful aroma and flavor, so don’t skip this step.
5. Divide the mixture evenly into four ramekins or small molds. Let them cool at room temperature for about 30 minutes before transferring to the refrigerator.
6. Refrigerate the panna cottas for at least 4 hours, or until they are firmly set. For best results, prepare them the day before serving.
7. To serve, if you wish to unmold the panna cotta, dip the ramekin bases briefly in hot water and run a knife around the edges to loosen, then invert onto serving plates. Serve chilled, optionally with a topping of fresh berries, coulis, or a drizzle of chocolate.