Quick answer: bloom 1 envelope of gelatin in 3 tablespoons of cold water. Warm 2 cups of heavy cream and 1 cup of whole milk with ⅓ cup of sugar until the sugar dissolves, take it off the heat, stir in the gelatin and 1 teaspoon of vanilla, pour into 6 cups and chill for at least 4 hours.
Ingredients (6 servings)
- 1 envelope (2¼ tsp) unflavored gelatin and 3 tbsp cold water
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ⅓ cup (65 g) sugar
- 1 tsp vanilla extract, or half a vanilla pod, split
- A pinch of salt
How to make it
- Sprinkle the gelatin over the cold water and leave it for 5 minutes.
- Heat the cream, milk, sugar and salt, stirring, just until the sugar dissolves and the mixture steams. Do not boil.
- Off the heat, stir in the gelatin until completely dissolved, then the vanilla.
- Pour into lightly oiled ramekins or glasses.
- Chill for at least 4 hours, or overnight.
Unmolding
Dip each ramekin in hot water for a few seconds, run a thin knife around the edge, and turn it out onto a plate. Or skip this and serve it in glasses.
The right wobble
- Rubbery: too much gelatin. Stay close to 1 envelope per 3 cups of liquid.
- Runny: too little gelatin, or the gelatin boiled, which weakens it.
- Separated into layers: the mixture was poured while too hot. Let it cool for 10 minutes and stir before pouring.
Flavors and toppings
- Berry sauce: berries simmered briefly with sugar and lemon.
- Coffee: 1 tbsp instant espresso dissolved in the warm cream.
- Buttermilk: replace the milk with buttermilk, added off the heat.
- Coconut: replace the milk with coconut milk.
- Caramel or honey drizzled over the top.
Storage
Keep covered in the fridge for up to 3 days.
Similar cream desserts: lemon posset (no gelatin) and Bavarian cream (custard and whipped cream).
Frequently asked questions
What is panna cotta?
An Italian dessert whose name means cooked cream: sweetened cream set with just enough gelatin to hold a gentle wobble.
Why is my panna cotta rubbery?
Too much gelatin. Use about one envelope (2 1/4 teaspoons) for every 3 cups of liquid.
Why did my panna cotta not set?
Too little gelatin, gelatin that was boiled, or not enough chilling time. It needs at least 4 hours in the fridge.
Can I make panna cotta with only heavy cream?
Yes, but it is very rich. Most recipes cut the cream with milk for a lighter texture.
