Panna Cotta

Roughly based on Cook's Illustrated recipe, makes ~4-6 small ramekins


  • 2/3 cup milk

  • 1-3/4 tsp gelatin

  • 2 cups (1 pint) cream

  • 1/2 vanilla bean (about ~2", or 1.5 tsp vanilla extract)

  • 4 tbsp sugar

  • Pinch salt


  • Milk in saucepan: sprinkle gelatin on top, wait 10 min

  • Prep ice in a bowl with cold water

  • Cut vanilla bean lengthwise, scrape seeds & bean into cream, let steep

  • Heat milk on high heat until 135° (or slightly "steamy") and gelatin dissolved, ~1.5-2 minutes

  • Remove from heat, add sugar & salt and stir until dissolved

  • Pour in cream, stirring constantly, then set bowl on ice-water bath

  • Stir until consistency of eggnog & 50° (or cool to the touch), ~10-15 min

  • Optional: wipe a small amount of oil (e.g. olive oil) inside the ramekins (if you want to turn them over, versus eat in the ramekin)

  • Strain into ramekins, cover and refrigerate >4 hours

  • Optional: serve with some fruit, fruit jelly/compote, honey, edible flowers, and/or mint