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A rich, creamy, and fuss-free panna cotta with a perfect balance of heavy cream and whole milk, gently heated and set with gelatin for a silky, delicate wobble. Serve chilled, topped with fresh raspberries or raspberry coulis and a mint leaf for an elegant dessert.

Ingredients

Scale
  • 2 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/4 to 1/3 cup sugar (adjust to taste)
  • 2 teaspoons powdered gelatin or 1 gelatin sheet (approximately equal)
  • 3 tablespoons cold water (for blooming gelatin)
  • 1 teaspoon vanilla extract or 1 vanilla bean (split and scraped)

Instructions

  1. Measure 2 1/2 cups heavy cream and 1/2 cup whole milk.
  2. Sprinkle the powdered gelatin over 3 tablespoons cold water and let it bloom until softened (about 5 minutes). If using gelatin sheets, soak according to package instructions.
  3. Combine cream, milk, and sugar in a saucepan and heat gently over medium-low heat until steaming and the sugar dissolves completely; do not boil.
  4. Remove the saucepan from heat.
  5. Stir in vanilla extract or the scraped seeds and pod from the vanilla bean.
  6. Add the bloomed gelatin and stir until fully dissolved with no granules remaining.
  7. Pour the mixture through a fine sieve into a bowl or pitcher to remove any lumps or vanilla bean bits.
  8. Let the strained mixture cool for a few minutes until just warm, not hot.
  9. Pour the panna cotta mixture into clear glasses, silicone molds, or ramekins.
  10. Place molds on a level tray and cover each with plastic wrap or lids to prevent skin formation.
  11. Refrigerate for at least 4 hours, preferably overnight (about 8 hours), until fully set.
  12. To unmold, briefly dip the bottoms of molds or ramekins in warm (not hot) water, run a thin knife around the edge, then gently invert onto a plate.
  13. Serve plain or topped with fresh raspberries, raspberry coulis, a single mint leaf, or edible flowers as desired.

Notes

Ensure gelatin is fully bloomed and dissolved to avoid texture issues., Heat cream mixture gently to steaming, never boiling, to maintain silky texture., Cover panna cotta while chilling to prevent skin formation on the surface., Panna cotta sets best on a level surface to avoid uneven tops., Do not freeze panna cotta as texture will deteriorate; keep refrigerated for up to two days., Adjust sugar to taste before chilling to ensure balanced sweetness., Vanilla extract is good for everyday use; vanilla beans add a more aromatic and visually appealing finish for special occasions., For dairy-free or vegan versions, substitute coconut milk or plant-based cream and use agar-agar instead of gelatin but follow a tested recipe for best results.

Nutrition

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