Panna Cotta Recipe

Bloom gelatin

Sprinkle 1.75 tsp powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until the surface is spongy and the gelatin has absorbed the water (bloomed). Do not heat yet.

After blooming, gently warm the gelatin to dissolve completely: place bowl over a small pot of simmering water (double boiler) or microwave in 5–7 second bursts, stirring until liquid is clear and smooth. Set aside.

Prepare vanilla

Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Reserve both seeds and pod.

Heat cream mixture

In a medium saucepan combine 2 cups heavy cream, 1 cup whole milk, 1 tablespoon granulated sugar, the vanilla seeds and pod, and a pinch of kosher salt. Warm over medium heat, stirring occasionally, until steam rises and the mixture is hot but not boiling (small bubbles will form at the edge) — about 5–7 minutes.

Infuse

Remove saucepan from heat and let the vanilla infuse for 10–15 minutes for stronger flavor. If short on time, proceed after 5 minutes.

Remove vanilla pod

After infusing, fish out and discard the vanilla pod.

Incorporate gelatin

Stir a few tablespoons of the hot cream mixture into the dissolved gelatin to temper it, then pour the gelatin mixture back into the saucepan with the rest of the cream, whisking until completely combined and smooth.

Strain

Pour the mixture through a fine-mesh sieve into a jug or bowl to remove any undissolved bits or stray vanilla pod pieces for an ultra-smooth panna cotta.

Portion

Divide the strained mixture among 6 (4–6 oz) ramekins, molds, or serving glasses, filling each about three-quarters full.

Chill

Cover each ramekin with plastic wrap or place all in an airtight container and refrigerate until set, at least 4 hours or up to 48 hours. The panna cotta should be jiggle-set but hold its shape.

Unmold (optional)

To unmold, run a thin knife around the edge of each ramekin, dip the bottom of the ramekin in warm water for 3–5 seconds (do not let water go over the rim), then invert onto a plate and lift off the ramekin. If serving in glasses, simply top and serve.

Garnish

Top each panna cotta with about 1 tablespoon of berry compote or a few fresh berries. Add mint leaves if desired. Serve chilled.