Step by step

Method

5 steps

1. 1

   Sprinkle 2¼ teaspoons (1 packet) unflavored gelatin over 3 tablespoons cold water in a small bowl. Let it bloom 5 minutes until it looks wrinkled and spongy — no dry white spots of gelatin powder left.

2. 2

   In a saucepan, warm 2 cups (480 ml) heavy cream, ½ cup (120 ml) whole milk, ⅓ cup (65 g) sugar, and 1 teaspoon vanilla over medium heat until steaming with small bubbles at the edge. Don't let it boil hard. Take off the heat.

3. 3

   Add the bloomed gelatin to the hot cream and stir until it fully dissolves and you don't feel any gelatin grains on the spoon, about 1 minute. Strain through a fine mesh into a pitcher so any bits don't end up in the cups.

4. 4

   Pour into 4–6 ramekins or glasses. Cool 10–15 minutes on the counter, then refrigerate at least 4 hours (overnight is ideal) until set — the surface should look matte and the panna cotta should jiggle as one piece when you nudge the cup.

5. 5

   Serve in the glasses, or dip the ramekins briefly in warm water, run a knife around the edge, and invert onto plates. Top with fresh berries or a spoon of fruit sauce. You want a silky, gently set vanilla cream that wobbles on the plate — not a rubbery gelatin puck or a soup that never sets.