Panna Cotta Recipe

Bloom gelatin

Sprinkle the unflavored powdered gelatin evenly over the 2 tablespoons cold water in a small bowl. Let sit 5–10 minutes until the gelatin absorbs the water and becomes spongy.

Heat dairy

In a small saucepan, combine the whole milk, heavy cream, granulated sugar, and a pinch of salt. If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the pod as well. Warm the mixture over medium-low heat, stirring occasionally, until the sugar fully dissolves and the mixture is hot but not boiling (small bubbles will form at the edge), about 5–7 minutes.

Add gelatin

Remove the saucepan from heat. If using bloomed gelatin, add it directly to the hot cream mixture and whisk until completely dissolved, about 1 minute. If using 1 teaspoon vanilla extract instead of a bean, stir it in now.

Strain and cool slightly

Strain the mixture through a fine-mesh sieve into a pouring jug to remove the vanilla pod or any undissolved bits. Let the mixture cool for 5–10 minutes (it should still be pourable but not steaming) to prevent scorching or cracking cups.

Portion and chill

Divide the mixture evenly among 4 (about 4–6 oz) ramekins or serving glasses. Cover each with plastic wrap directly on the surface or loosely cover the top to prevent a skin from forming. Refrigerate until fully set, at least 4 hours and up to 48 hours.

Prepare berries

If using berries, combine the mixed berries with the lemon juice and honey or simple syrup in a small bowl. Gently toss to coat and let sit 10–15 minutes to macerate and release juices.

Unmold and serve

To serve, either serve panna cotta in their ramekins or unmold: run a thin knife around the edge, briefly dip each ramekin in warm water (1–2 seconds) and invert onto a small plate. Top with macerated berries and garnish with mint leaves. Serve chilled.