Classic Vanilla Panna Cotta (Print Version)
Creamy, delicate vanilla panna cotta chilled to silky perfection. Ideal for gatherings or a refined finish to any meal.
# Ingredients:
→ Base Ingredients
01 -
2 ½ teaspoons (7 grams) unflavored gelatin
02 -
2 tablespoons cold water
03 -
2 cups heavy cream
04 -
1 cup half-and-half
05 -
⅓ cup (67 grams) sugar
06 -
1½ teaspoons vanilla extract
# Steps:
01 -
Sprinkle 2 ½ teaspoons (7 grams) unflavored gelatin over 2 tablespoons cold water in a very small saucepan. Let it stand for about 1 minute to soften. Heat the gelatin mixture over low heat until the powder is fully dissolved. Remove the saucepan from the heat.
02 -
In a medium saucepan over medium-high heat, bring 2 cups heavy cream, 1 cup half-and-half, and ⅓ cup (67 grams) sugar to a boil while stirring. Remove from the heat, then stir in the dissolved gelatin mixture and 1½ teaspoons vanilla extract.
03 -
Divide the cream mixture evenly among eight ½-cup ramekins. Cool to room temperature, then cover and refrigerate the ramekins for at least 4 hours or overnight.
04 -
To serve, dip each ramekin into a bowl of hot water for 3 seconds. Run a thin knife or small offset spatula around the edge of each ramekin, then invert onto the center of a small plate.
05 -
Panna cotta can be prepared up to 3 days in advance. Keep chilled and wrapped well in plastic wrap.