Panna Cotta

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
• 2.5 grams gelatin powder (or 1 gelatin sheet)
• 3 tablespoons cold water
• pinch of salt

Instructions

1. Bloom the gelatin by sprinkling it over cold water in a small bowl and let sit for 5 minutes until spongy
2. Combine heavy cream, milk, sugar, vanilla bean and pod, and salt in a saucepan
3. Heat over medium heat, stirring occasionally, until the mixture reaches 160°F (70°C) and is steaming but not boiling
4. Remove from heat and let cool for 2 minutes
5. Add the bloomed gelatin to the warm cream mixture and stir constantly for 2 minutes until completely dissolved
6. Strain the mixture through a fine-mesh sieve into a bowl to remove vanilla pod and any lumps
7. Divide the mixture evenly among serving glasses or ramekins
8. Refrigerate for at least 4 hours or overnight until set and silky
9. Serve chilled, optionally topped with fresh berries, fruit compote, or honey

Notes

• Use a kitchen thermometer to ensure the cream mixture doesn't boil, which can affect the gelatin's setting ability
• Bloom gelatin in cold water first to prevent lumps when adding to warm liquid
• For best results, use high-quality heavy cream with at least 35% fat content
• Panna cotta can be made up to 3 days ahead and stored covered in the refrigerator
• If using gelatin sheets instead of powder, use 1 sheet and bloom in cold water for 5 minutes before adding to warm cream
• For a lighter version, substitute half the heavy cream with Greek yogurt or mascarpone cheese