Italian
Panna Cotta
Northern Italian panna cotta set just softly enough to tremble, delivering clean dairy sweetness, vanilla aroma, and a cool satin finish.
6 servings · 380 minutes prep · 10 minutes cook
Ingredients
Main
- 2 1/2 teaspoons powdered gelatin
- 3 tablespoons cold water
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 vanilla bean, split and scraped
Directions
Method
- Sprinkle the powdered gelatin over the cold water and let it bloom until fully hydrated, about 5 minutes.
- In a saucepan, heat the heavy cream, whole milk, granulated sugar, fine sea salt, and vanilla bean until steaming, about {{temperature:180°F}}; do not boil.
- Remove the pan from the heat, whisk in the bloomed gelatin until completely dissolved, and steep for 10 minutes.
- Strain the mixture through a fine-mesh sieve into 6 ramekins. Chill until softly set and no longer fluid at the center, at least 6 hours.
- To unmold, dip each ramekin briefly in warm water, wipe the outside dry, and invert onto a plate, or serve the panna cotta chilled in the ramekins.
