Panna Cotta is a molded, chilled dessert favored throughout Italy, easy to make and delicious. It can be made in advance and especially delicious with a red raspberry dressing on top.
- 1 cup whole milk
- 2 ½ tsps + 1/8 tsp plain gelatin
- 3 cups heavy cream
- 1 vanilla bean or vanilla extract
- 6 tbs sugar
- pinch of salt
- Sprinkle the gelatin over the milk in a medium saucepan and let sit until the gelatins softens, about 10 minutes.
- Meanwhile, fill a large bowl halfway with ice water.
- Place cream in a 4-cup measuring cup.
- Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds.
- Add vanilla bean and seeds to cream and set aside.
- Set 8 4-ounce ramekins on a baking sheet.
- Heat milk and gelatin mixture over high heat, stirring constantly, until the gelatin is dissolved and the mixture registers 135º, about 1 ½ – 2 minutes.
- Off heat, add sugar and salt and stir until dissolved.
- Stirring constantly, slowly pour cream mixture into milk mixture, the transfer to medium bowl and set over the bowl of ice water.
- Stir frequently until slightly thickened and mixture registers 50º. This will take about 10 minutes.
- Strain mixture into 8-cup liquid measuring cup and then distribute evenly among the ramekins.
- Wrap baking sheet in plastic wrap but do not let the plastic touch the surface of the cream.
- Refrigerate overnight or for at least 12 hours.
- To unmold, fill a small bowl with boiling water. Dip the ramekin into the water for 3 seconds. Loosen the edges of the panna cotta. Dip again and invert onto serving plate with a ridge.