Panna Cotta

Extra-Vanilla Panna Cotta for Two
Two generous ¾-cup servings

· Chill at least 6 hours, preferably overnight.

Ingredients

  • 1 cup heavy whipping cream

  • ½ cup whole milk, divided

  • 2 tablespoons plus 2 teaspoons sugar

  • 1 teaspoon unflavored powdered gelatin

  • 2 teaspoons vanilla extract

  • Tiny pinch of salt

Instructions

  1. Bloom the gelatin. Pour ¼ cup cold milk into a small bowl. Sprinkle the gelatin evenly over it. Let stand 5–10 minutes, until thickened.

  2. Warm the cream. Combine the cream, remaining ¼ cup milk, sugar, and salt in a small saucepan. Heat over medium-low, stirring, until steaming and the sugar dissolves. Don’t boil.

  3. Dissolve the gelatin. Remove from the heat. Stir in the bloomed gelatin until completely dissolved, about 1–2 minutes.

  4. Add the vanilla. Stir in 2 teaspoons vanilla extract, keeping the pan off the heat.

  5. Portion and chill. Strain if desired and divide between two glasses or ramekins. Refrigerate for at least 6 hours, preferably overnight. Cover once chilled.

Use containers that hold at least 1 cup each—the sugar and vanilla bring the finished volume slightly above ¾ cup per serving. Serve directly from the dishes for that soft, silky wobble.