Panna Cotta Recipe

Bloom gelatin

Sprinkle 2 tsp powdered gelatin evenly over 2 tbsp cold water in a small bowl. Let sit 5–10 minutes until gelatin has absorbed the water and looks spongy (bloomed).

Heat dairy and sugar

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 1 tbsp granulated sugar, and a pinch of salt. Split 1 vanilla bean lengthwise, scrape seeds with the back of a knife, and add both seeds and pod to the pan (or add 1 tsp vanilla extract later if using extract). Warm over medium heat, stirring occasionally, until the mixture is hot and steam rises and sugar is dissolved but it does not boil (about 5–7 minutes).

Add gelatin

Remove pan from heat. Fish out and discard the vanilla bean pod. Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is completely dissolved (about 30–60 seconds). If using vanilla extract, stir it in now.

Strain (optional)

For an extra-silky texture, pour the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any undissolved bits or foam.

Pour into molds

Divide the warm mixture among 4 (6-ounce) ramekins or molds. Leave a little room at the top. Let the ramekins cool at room temperature for about 20–30 minutes.

Chill

Cover each ramekin with plastic wrap and refrigerate until fully set, at least 4 hours and up to 48 hours. The panna cotta should be set but still jiggle slightly in the center.

Unmold (optional)

To unmold, run a thin knife around the edge of each panna cotta. Dip the bottoms of the ramekins in hot (not boiling) water for 5–10 seconds, wipe the rims dry, then invert onto serving plates. Tap gently to release. If you prefer, simply serve in the ramekins.

Add toppings

Top each panna cotta with about 2 tbsp berry compote or 1–2 tbsp fresh berries and a drizzle of honey or maple syrup (about 1 tsp each). Sprinkle toasted almond slices (~1/2 tbsp per serving) if desired.