Panna Cotta Recipe

Bloom gelatin

Place the powdered gelatin in a small heatproof bowl. Add the cold water and stir to combine. Let sit 5–10 minutes until the gelatin has absorbed the water and become spongy (bloomed).

Prepare vanilla

If using a vanilla bean: split it lengthwise with a sharp knife and scrape the seeds into a small saucepan; add the scraped pod as well. If using vanilla extract, hold aside to add later.

Heat dairy

In a small saucepan, combine the whole milk, heavy cream, and granulated sugar. Add the vanilla seeds and pod (if using). Warm over medium-low heat, stirring occasionally, until steam rises and the sugar is dissolved but the mixture does not boil (about 5–7 minutes). Do not let it come to a hard boil—small bubbles at the edge are fine.

Incorporate gelatin

Remove the saucepan from the heat. Remove and discard the vanilla pod if used. Add the bloomed gelatin to the warm cream mixture and whisk until the gelatin is completely dissolved, about 30–60 seconds. If using vanilla extract instead of a bean, stir it in now. Add a pinch of fine sea salt and whisk to combine.

Strain and cool

For an ultra-smooth panna cotta, pour the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any undissolved bits. Let the mixture cool for 10–15 minutes at room temperature so it is not hot when poured into molds—this prevents condensation and helps set more evenly.

Portion into molds

Divide the mixture evenly among 4 small serving glasses or ramekins (about 4–5 oz / 120–150 ml each). Gently tap the molds on the counter to remove any air bubbles.

Chill to set

Cover each mold loosely with plastic wrap and refrigerate for at least 4 hours, preferably 6 hours, until the panna cotta is set and slightly jiggly in the center.

Make quick berry sauce

Combine the mixed berries, 2 tablespoons granulated sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5–7 minutes. Remove from heat and let cool to room temperature. For a smoother sauce, mash with a fork or pulse briefly with an immersion blender.

Assemble and serve

When the panna cotta is set, spoon berry sauce over each panna cotta or serve on the side. Garnish with fresh mint leaves. To unmold onto plates (optional): run a thin knife around the edge, dip the bottom of each ramekin into hot water for 5–10 seconds, invert onto a plate and lift off the mold carefully. If using glasses, serve directly in the glass.