Vanilla Panna Cotta

Ingredients

• 2 1/2 tsp unflavored powdered gelatin (about 1 packet)
• 3 tbsp cold water
• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split and scraped (or 1 tbsp vanilla extract)
• pinch fine salt
• 1 cup mixed fresh berries, for serving

Nutrition (estimated per serving)

Method

1. Sprinkle the 2 1/2 tsp gelatin evenly over 3 tbsp cold water in a small bowl and let it sit for 5 to 10 minutes to bloom (soften and swell). Blooming first prevents lumpy, unevenly dissolved gelatin in the final custard.
2. In a medium saucepan, combine 2 cups heavy cream, 1 cup milk, 1/3 cup sugar, the scraped vanilla bean seeds and pod, and a pinch of salt.
3. Warm the mixture over medium heat, stirring occasionally, until steaming and the sugar is fully dissolved, about 5 minutes. Do not let it boil, which can affect the gelatin's setting power.
4. Remove from the heat and take out the vanilla pod. Add the bloomed gelatin to the warm cream mixture and whisk for about 1 minute until it is completely melted and no streaks or clumps remain.
5. Pour the mixture through a fine-mesh strainer into a large measuring cup or pitcher to catch any undissolved bits and ensure a silky-smooth texture.
6. Divide the mixture evenly among six small ramekins, cups, or glasses.
7. Cover and refrigerate for at least 4 hours, or ideally overnight, until fully set - it should hold a slight wobble but not be liquid when the cup is gently tilted.
8. To serve chilled in the cup, simply top with fresh berries. To unmold, dip the outside of each ramekin briefly in a bowl of warm water for about 10 seconds, then run a thin knife around the edge and invert onto a plate; the panna cotta should slide out in one piece.
9. Top with the 1 cup mixed berries just before serving.

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