Panna Cotta

Ingrédients

• 1 cup whole milk ((240 ml))
• 1 tablespoon unflavored gelatin ((0.25 ounce pkg, I used Knox))
• 1/3 cup granulated sugar ((67 grams))
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt
• 2 cups heavy whipping cream ((1 pint; 480 ml))
• Optional: Homemade strawberry sauce for topping

Préparation

1. 1

   Pour the whole milk into a medium heavy-bottomed saucepan and sprinkle the gelatin over the top. Allow to bloom for about 5 to 7 minutes.

2. 2

   Add the sugar to the saucepan and whisk until well combined. You may see some lumps, this is okay!

3. 3

   Place the saucepan over medium-low heat on the stove and stir or whisk until the gelatin and sugar are dissolved. It should just be warm to the touch, but never come to a simmer. You can make sure the gelatin and sugar are dissolved by rubbing a little bit of the mixture between your fingers. If it’s grainy, continue to cook over medium-low heat. If the mixture feels smooth, it’s ready to be removed from the heat.

4. 4

   Once the gelatin and sugar are dissolved, remove the saucepan from the stovetop and immediately whisk in the vanilla extract and salt.

5. 5

   Slowly pour in the heavy whipping cream, whisking quickly to temper the cream so that it doesn’t curdle.

6. 6

   Strain the mixture through a fine mesh strainer to remove any small lumps of gelatin or sugar that didn’t dissolve. This step is optional, but recommended.

7. 7

   Lightly grease six 6-ounce ramekins with nonstick cooking spray.

8. 8

   Divide the panna cotta mixture evenly between the greased ramekins, a little over ½ cup of liquid per ramekin.

9. 9

   Place the filled ramekins onto a baking sheet and cover tightly with plastic wrap. Transfer to the refrigerator to chill for at least 4 to 5 hours or overnight.

10. 10

    When ready to serve, either serve in the ramekins or remove from the ramekins. Serve with toppings of your choice.