Panna Cotta Recipe

Bloom gelatin

Sprinkle 2 tsp powdered gelatin over 3 tbsp cold water in a small bowl. Let sit 5–8 minutes until the gelatin absorbs the water and becomes spongy.

Prepare vanilla

If using a vanilla bean: split lengthwise and scrape seeds. If using extract, measure 1 tsp and set aside.

In a medium saucepan, combine 2.5 cups heavy cream, 0.5 cup whole milk, 1/4 cup granulated sugar, the vanilla seeds and pod (or extract), and 1/8 tsp fine salt. Warm over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture is hot and steaming but not boiling (small bubbles around the pot edge), about 6–8 minutes.

Remove the saucepan from heat. Fish out and discard the vanilla pod if you used a bean. Add the bloomed gelatin and whisk until completely dissolved, about 30–60 seconds. If gelatin does not fully dissolve, return the pan to very low heat briefly and whisk until smooth — do not boil.

Let the mixture cool slightly (5 minutes), then pour into 6 serving molds or ramekins (about 6–8 oz each). Cover loosely and refrigerate until set, at least 4 hours or up to 48 hours. Chill uncovered until cool, then cover to prevent fridge odors.

If the jam is thick, heat 1/2 cup jam with 1 tsp lemon juice and 1 tbsp water in a small saucepan over low heat, stirring, until glossy and pourable, 2–3 minutes. Taste and adjust acidity with more lemon if needed. Let cool to room temperature. Keep covered in the refrigerator until ready to use.

Preheat a small dry skillet over medium heat. Add 1/2 cup coconut flakes and 1/2 tsp neutral oil or butter and spread into an even layer. Toast, stirring or shaking the pan frequently, until the coconut turns golden brown and fragrant, 3–5 minutes. Watch closely — coconut burns quickly.

Immediately transfer toasted coconut to a plate to stop cooking, sprinkle with 1/8 tsp fine sea salt, and let cool. Reserve 2 tbsp for garnish and keep the rest for layering.

Heat 1/2 cup neutral oil in a small skillet or saucepan over medium-high heat until shimmering (about 350°F if using a thermometer).

Add 2 tbsp very thinly sliced shallots in a single layer and fry, stirring gently, until golden brown and crisp, 2–4 minutes. Remove shallots with a slotted spoon to a paper towel-lined plate to drain. If desired, quickly season the still-hot shallots with 1/2 tsp light soy sauce and 1/4 tsp sugar, toss, then return to the paper towel to cool (this adds a subtle sweet-salty note).

In the same pan with the oil off the heat or cooled slightly, add 1/2 cup puffed rice and toss briefly for 20–30 seconds to warm and coat lightly with residual oil — this helps adherence and flavor but do not deep-fry puffed rice (it will absorb too much oil). Alternatively, if you prefer extra crunch, very briefly fry puffed rice in the hot oil for 5–10 seconds while stirring, then drain on paper towel. Let puffed rice cool.

Combine the cooled puffed rice and fried shallots in a small bowl; set aside until assembly.

To unmold panna cotta: dip the bottom of each ramekin briefly (2–3 seconds) into a shallow bowl of hot water, then run a thin knife around the edge and invert onto serving plates. If leaving panna cotta in ramekins, simply loosen with a knife and serve directly in the ramekin.

Spoon 1–2 tablespoons of warmed seasonal jam onto each panna cotta (center or a ring around). The amount can be adjusted by taste. If jam has separated, stir before spooning.

Sprinkle a layer of toasted coconut flakes around the jam, using about 1–2 tbsp per panna cotta. Reserve some flakes for garnish.

Top each panna cotta with a small mound (about 1–2 tbsp) of the puffed rice and fried shallot mixture so you get a crunch and savory note.

Finish with reserved toasted coconut flakes and optionally a small microgreen or mint leaf for color. Serve immediately so the puffed rice and shallots remain crisp.