Ingredients

Equipment Needed

• •Six 4-ounce ramekins or panna cotta molds
• •Medium saucepan
• •Fine-mesh strainer (optional but recommended)

Instructions

1. 1

   Bloom the gelatin

   Pour the cold water into a small bowl. Sprinkle the gelatin evenly over the surface. Do not stir. Let it sit undisturbed for 5 minutes. The gelatin will absorb the water and become soft and spongy. This is called blooming, and it ensures the gelatin dissolves smoothly into the cream without lumps.

   The water must be cold. Hot water causes the gelatin to clump onthe surface, and you will never achieve a smooth result.
2. 2

   Infuse the cream

   In a medium saucepan, combine the cream, milk, and sugar. Scrape the seeds from the vanilla bean using the back of a knife, and add both the seeds and the pod to the pan. Set the heat to medium. Stir occasionally until the sugar dissolves and the mixture is hot but not boiling. Small bubbles will appear around the edges. Remove from heat the moment you see steam rising steadily. Do not let it boil.

3. 3

   Dissolve the gelatin

   Add the bloomed gelatin and the pinch of salt to the hot cream. Stir gently but thoroughly for 2 minutes, until the gelatin dissolves completely. You should feel no grains when you rub a drop between your fingers. Fish out the vanilla pod and discard it.

   If you are uncertain whether the gelatin has dissolved, strain the mixture through a fine sieve. Better to strain unnecessarily than to serve panna cotta with rubbery specks.
4. 4

   Pour into molds

   Divide the mixture evenly among six 4-ounce ramekins or molds. Traditional panna cotta molds are slightly wider at the top than the bottom, which helps with unmolding. If using straight-sided ramekins, you may serve directly from the vessel. Place the molds on a small tray for easy handling.

5. 5

   Chill until set

   Cover each mold with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight. The panna cotta is ready when it holds its shape but trembles when you nudge the mold. It should quiver like a living thing, not bounce like rubber.

6. 6

   Unmold and serve

   To unmold, dip each ramekin into hot water for 5 seconds. No longer. Run a thin knife around the edge, being careful not to cut into the cream. Invert onto a serving plate and give a gentle shake. The panna cotta should release with a soft sigh. Serve immediately, plain or with a simple accompaniment.

Chef Tips

• •One envelope of gelatin (2 1/4 teaspoons) per 3 cups of liquid produces the ideal texture: set but trembling. This ratio is not negotiable. More gelatin creates rubber. Less creates soup.
• •Vanilla extract is acceptable if you cannot find vanilla beans, but reduce it to 1 teaspoon and add it after heating. The flavor will be less nuanced, less perfumed. Real vanilla is worth seeking.
• •The dipping time matters. Five seconds in hot water loosens the edges. Ten seconds begins to melt the outer layer. If you lose your nerve and over-dip, the panna cotta will slouch when unmolded.
• •Panna cotta requires no sauce, but if you wish to add one, keep it simple: fresh berries crushed with a fork and a little sugar, or a thread of aged balsamic from Modena. Never chocolate sauce. Never caramel from a jar.

Advance Preparation

• •Panna cotta must be made at least 4 hours ahead, making it ideal for entertaining. It can be refrigerated for up to 3 days, covered, without loss of quality.
• •Unmold just before serving. Once out of the mold, the panna cotta begins to weep slightly, and the pristine surface dulls.

Frequently Asked Questions

Nutrition Information

1 serving (about 145g)