Panna Cotta VOD V2

TL;DR

John Kanell walks through a simple vanilla panna cotta recipe using gelatin, whole milk, heavy cream, and sugar, chilled 6 hours until silky.

Key Points

• 1.Bloom one packet of unflavored gelatin in cold water first. Sprinkle a 1/4 oz packet evenly over 1/4 cup cold water and set aside; it hydrates and replaces the traditional fish-bone broth method.
• 2.The base uses four key ingredients heated to 140°F. Combine 1 cup whole milk, 1/2 cup (100g) sugar, one vanilla bean (or 2 tsp extract), then heat over medium-low before adding bloomed gelatin and whisking in 1.5 cups heavy cream.
• 3.Strain the mixture before pouring to remove fibrous vanilla pod bits. The leftover pod can be dried and stored in sugar to make vanilla sugar; the liquid is divided evenly into six 6 oz ramekins or small glasses.
• 4.Chill 6 hours to overnight until set with a loose, jiggly texture. Serve plain or topped with fresh berries, roasted strawberries, or rhubarb — the soft, custard-like result is the finished panna cotta.