Panna Cotta Recipe

Prepare gelatin

Place 3 sheets of gelatin in a shallow bowl with 3 tablespoons cold water. Let them soften (bloom) for 5–7 minutes while you heat the dairy.

Heat dairy and sugar

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream and 1 tablespoon granulated sugar. Split a vanilla bean, scrape the seeds and add both seeds and pod to the pan (or add 1 tsp pure vanilla extract later). Warm over medium heat until it is hot and just below simmering (do not boil), stirring occasionally to dissolve the sugar. This should take 4–6 minutes.

Add gelatin

Remove the pan from heat. Squeeze excess water from the bloomed gelatin sheets and add them to the hot cream mixture, stirring until fully dissolved (about 1 minute). If using vanilla extract instead of a bean, stir it in now.

Strain and portion

Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod bits and any undissolved gelatin. Pour the mixture evenly into 4 (6-ounce) ramekins or molds. Let cool to room temperature (15–20 minutes).

Chill

Cover each ramekin with plastic wrap and refrigerate until set, at least 4 hours or up to 48 hours. The panna cotta should be softly set with a slight jiggle.

Melt chocolate into base

If making the chocolate variation, chop 4 oz dark chocolate finely and whisk it into the hot cream mixture immediately after removing from heat and before adding gelatin. Alternatively, gently return the pan to very low heat and stir until the chocolate is fully melted and the mixture is homogeneous. Whisk in 1 tsp unsweetened cocoa powder if using. Continue with the gelatin step: add squeezed gelatin sheets and stir until dissolved, then strain and portion as above.

Finish and chill (chocolate)

Pour the chocolate panna cotta into molds, cool to room temperature, then cover and refrigerate at least 4 hours until fully set.

Garnish (chocolate)

Before serving, top chocolate panna cotta with shaved chocolate and a mint leaf if desired.

Prepare berries

Place 2 cups mixed fresh berries in a bowl. If using large strawberries, quarter them. Sprinkle 2 teaspoons powdered or superfine sugar and 1 teaspoon lemon juice over the berries. Gently toss and let macerate for 15–20 minutes to release juices.

Serve with panna cotta

When panna cotta is set, spoon macerated berries and their juices over each panna cotta just before serving. Garnish with a mint leaf.

Unmold if desired

To unmold, dip the bottom of each ramekin into hot water for 5–8 seconds (do not let water touch the top), then run a thin knife around the edge and invert onto a plate. For chocolate panna cotta, unmolding works best if set very firmly; otherwise serve in ramekins.