Panna Cotta Recipe

Bloom the gelatin

Sprinkle the powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let sit 5–10 minutes until the surface is spongy and gelatin has absorbed the water.

Prepare vanilla

If using a vanilla bean, split it lengthwise and scrape seeds with the back of a knife. Add both seeds and pod to a medium saucepan. If using extract, wait to add it later.

Heat dairy and sugar

Combine the 1 cup whole milk, 1 cup heavy cream, 1 tablespoon granulated sugar, and a pinch of fine sea salt in the saucepan with the vanilla seeds and pod (if using). Warm over medium heat, stirring occasionally, until steam rises and tiny bubbles form at the edge — do not boil (target about 175°F / 80°C).

Dissolve the gelatin

Remove the saucepan from the heat. Remove the vanilla pod and discard (or rinse and dry for another use). Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved, about 1 minute. If using vanilla extract, stir in 1 teaspoon now.

Strain and portion

For the silkiest texture, strain the mixture through a fine-mesh sieve into a heatproof measuring cup or bowl to remove any undissolved bits. Divide the mixture evenly into four 4- to 6-ounce ramekins or molds.

Chill

Allow the filled ramekins to cool to room temperature for 15–20 minutes, then cover each with plastic wrap or place them in an airtight container and refrigerate until set, at least 4 hours and up to 48 hours. Panna cotta should be softly set and jiggle slightly in the center.

While panna cotta chills (or up to 1 hour before serving), combine 1 cup berries, 2 teaspoons sugar, 1 teaspoon fresh lemon juice, and 1 tablespoon cold water in a small saucepan. Cook over medium heat, stirring occasionally, until the berries release juice and the sauce slightly thickens, about 6–8 minutes. For a smoother sauce, mash with the back of a spoon or pulse briefly with an immersion blender. Taste and adjust sweetness if needed. Cool to room temperature, then refrigerate until ready to serve.

Serve

To unmold (optional): run a thin knife around the edge of each panna cotta, dip the base of each ramekin in warm (not hot) water for 5–10 seconds, then invert onto a plate. Spoon berry sauce over or beside each panna cotta. Alternatively, serve panna cotta directly in ramekins and top with sauce.