Panna Cotta Recipe

Bloom the gelatin

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

Prepare the vanilla

If using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds. Place both seeds and pod into the milk/cream mixture in the next step. If using vanilla extract, hold it aside to add later.

Heat milk and cream

Combine the whole milk, heavy cream, granulated sugar, and a pinch of salt in a medium saucepan. Add the vanilla bean seeds and pod if using. Warm over medium heat, stirring occasionally, until the mixture is hot and the sugar is fully dissolved but not boiling (small bubbles may form at the edge) — about 5–7 minutes.

Incorporate gelatin

Remove the saucepan from the heat. Remove and discard the vanilla bean pod if used. Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved, about 1–2 minutes. If using vanilla extract, stir it in now.

Strain and cool

For an extra-silky texture, pour the panna cotta mixture through a fine-mesh sieve into a clean measuring cup or bowl to remove any undissolved bits. Let the mixture cool to warm (about 10–15 minutes) at room temperature.

Portion into molds

Divide the warm mixture evenly among 4 small ramekins, jars, or molds (roughly 4-ounce portions). Tap the molds lightly on the counter to release air bubbles.

Chill

Cover each ramekin loosely with plastic wrap and refrigerate until set, at least 4 hours and up to 48 hours. The panna cotta should be gently wobbly but hold its shape when set.

Unmold (optional)

To unmold, run a thin knife around the edge of each panna cotta. Dip the bottoms of ramekins briefly (2–3 seconds) in hot water to loosen, then invert onto serving plates. If using jars, serve directly from the jar.

Plate and garnish

Spoon berry sauce or coulis over or alongside each panna cotta, scatter fresh berries on top or next to it, and finish with a mint leaf for color. Serve chilled.