★Ingredients
- 1 cup (240 ml) whole milk
- 2 cups (480 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 3 tablespoons (45 ml) cold water
- 2 1/4 teaspoons (1 envelope) unflavored gelatin
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- Fresh berries or berry compote (for serving)
★Instructions
- Prepare the Gelatin*
- In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
- Infuse the Cream*
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
- Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to the saucepan.
- If using vanilla extract, add it later.
- Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not let it boil.
- Once it simmers, remove the saucepan from the heat.
- Dissolve the Gelatin*
- Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved.
- If using vanilla extract, add it now and stir well.
- Strain and Pour*
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove the vanilla bean pod and any undissolved gelatin lumps.
- Pour the mixture into serving glasses, ramekins, or molds.
- Chill*
- Allow the panna cotta to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or until set. For best results, chill overnight.
- Serve*
- Serve the panna cotta directly in the glasses or unmold it onto plates if using molds. To unmold, dip the bottom of each mold in hot water for a few seconds and run a thin knife around the edge before inverting onto a plate.
- Top with fresh berries or berry compote for a delightful garnish.
Enjoy!