Soft Panna Cotta

Steps

1. 1.

   1.

   Bloom The Gelatin** Sprinkle gelatin over cold water in a small bowl. Let sit 5–10 minutes until it looks spongy. Do not stir yet. This keeps lumps out later.

2. 2.

   Warm The Cream

   Combine cream, milk, sugar, salt, and vanilla (extract or bean seeds and pod) in a saucepan. Warm over medium heat, stirring, until the sugar dissolves and the edges just start to steam. Do not boil. Pull off heat. Remove the pod if you used one.

3. 3.

   Melt Gelatin Into Soft Panna Cotta Base

   Add the bloomed gelatin to the warm cream. Whisk until fully dissolved and no beads remain. Taste. It should be sweet and vanilla-forward. Strain through a fine mesh if you want it glassy smooth.

4. 4.

   Portion And Chill

   Divide into 6 ramekins or small glasses. Cool 10 minutes on the counter, then refrigerate at least 4 hours, preferably overnight. The set is soft. It should jiggle, not bounce like rubber.

5. 5.

   Unmold Or Serve In Cups

   To unmold: dip the ramekin briefly in warm water, run a thin knife around the edge, invert onto a plate. Or leave in the glass and eat with a spoon. Both are fine.

6. 6.

   Finish

   Berries and a drizzle of honey if you want. Eat cold. Leftover cups keep covered in the fridge.