Vanilla Panna Cotta

Ingredients

Instructions

1. 1

   BLOOM THE GELATIN: Sprinkle gelatin evenly over cold water in a small bowl. Let sit 5 minutes until gelatin absorbs the water and becomes soft and spongy - this hydrates the gelatin so it dissolves smoothly.

2. 2

   PREPARE THE VANILLA: If using a vanilla bean, slice it lengthwise with a knife, then scrape out the tiny black seeds inside using the back of the knife. Add both seeds and empty pod to the cream mixture. If using extract, add it after heating.

3. 3

   HEAT THE CREAM MIXTURE: In a medium saucepan over medium heat, combine cream, milk, sugar, and vanilla seeds. Heat 5-7 minutes, stirring occasionally, until mixture just begins to simmer with tiny bubbles around edges. Do not boil or the cream may curdle.

4. 4

   DISSOLVE THE GELATIN: Remove from heat. Add the bloomed gelatin and stir 1-2 minutes until completely dissolved with no visible gelatin bits remaining. The mixture should be smooth.

5. 5

   STRAIN AND PORTION: Pour mixture through a fine-mesh strainer into a pitcher or measuring cup to remove any lumps and the vanilla pod. Divide evenly among 6 ramekins or glasses, about 1/2 cup each.

6. 6

   CHILL UNTIL SET: Refrigerate at least 4 hours or overnight until set. The panna cotta is ready when it jiggles slightly when shaken but holds its shape.

7. 7

   MAKE THE COMPOTE: In a small saucepan over medium-low heat, warm berries with honey 5-8 minutes, stirring occasionally, until berries release their juices and mixture becomes slightly syrupy.

8. 8

   SERVE: Top each panna cotta with warm or room-temperature berry compote. The contrast of the cool, creamy custard with the warm berries is delightful.