Panna Cotta

If using powdered gelatin, sprinkle it over 3 tbsp of cold water and let it sit for 5 minutes to soften.

If using gelatin sheets, soak them in cold water for 5 minutes, then squeeze out excess liquid.

In a saucepan, combine heavy cream, milk, and sugar over medium heat.

If using a vanilla bean, split it and scrape out the seeds, adding both seeds and pod to the pan.

Heat until the mixture is hot but not boiling, stirring until the sugar dissolves.

Remove from heat and discard the vanilla pod (if used).

Stir in the bloomed gelatin, whisking until completely dissolved.

Pour the mixture into ramekins or dessert glasses.

Refrigerate for at least 4–6 hours, or until fully set.

To unmold, dip the ramekins in warm water for 5 seconds, then invert onto a plate.

Top with berry coulis, caramel, or chocolate sauce.

Classic with fresh berries.

With caramel or chocolate sauce for extra indulgence.

Coconut or almond milk versions for a dairy-free alternative.

Ingredients