Panna Cotta
Panna cotta is the kind of dessert that looks complicated but is actually incredibly easy to make. Unlike its high-maintenance cousin, crème brûlée, this simple, elegant, easy dessert takes less than 30 minutes to assemble and can rest in the fridge for at least a week before unmolding. With its creamy, slightly jiggly texture, it’s the perfect make-ahead dessert for capping off a low-stress dinner party, whether you top it with fresh strawberries, a tangy blueberry compote, a spoonful of cocktail cherries and a grating of orange zest (as pictured), or a drizzle of chocolate syrup.
Recipe information
- Total Time20 minutes plus chilling
- Yield8 servings
Ingredients
2 ½ tsp. (one 7g packet) unflavored gelatin
2 cups heavy cream
1 cup half-and-half
⅓ cup (67 g) sugar
1½ tsp. vanilla extract
Ingredients
2 ½ tsp. (one 7g packet) unflavored gelatin
2 cups heavy cream
1 cup half-and-half
⅓ cup (67 g) sugar
1½ tsp. vanilla extract
Preparation
Step 1
Sprinkle 2 ½ tsp. (one 7g packet) unflavored gelatin over 2 Tbsp. cold water in a very small saucepan; let stand to soften (about 1 minute). Heat gelatin mixture over low heat until gelatin powder is dissolved; remove pan from heat.
Step 2
Bring 2 cups heavy cream, 1 cup half-and-half, and ⅓ cup (67 g) sugar to a boil in a medium saucepan set over medium-high heat, stirring. Remove pan from heat and stir in gelatin mixture and 1½ tsp. vanilla extract. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Refrigerate ramekins, covered, at least 4 hours or overnight.
Step 3
Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife or small offset spatula around edge of each ramekin; invert ramekin onto center of a small plate.
Notes:
Panna cotta can be made 3 days ahead; keep chilled, wrapped well in plastic wrap to prevent puddings from absorbing fridge odors.
Top your panna cotta with a ruby-hued mixed-berry sauce, a versatile strawberry compote, or a drizzle of homemade dulce de leche; or whisk the sugar with a couple tablespoons cocoa before adding the cream to transform it into chocolate panna cotta.
