Ingredients:

  • 1 1/2 cups (360 ml) heavy cream
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 tablespoon vanilla extract)
  • 1 teaspoon (5 ml) unflavored powdered gelatin
  • 2 tablespoons (30 ml) cold water
  • Fresh berries (such as raspberries, strawberries, or blueberries)
  • Balsamic glaze

Instructions:

  1. Sprinkle gelatin over cold water in a small bowl. Let stand for 5-10 minutes until softened.
  2. In a saucepan, combine heavy cream, milk, sugar, and vanilla bean pod (if using). Gently heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling. If using vanilla bean, remove it before adding vanilla extract.
  3. Remove the cream mixture from the heat. Add the bloomed gelatin and whisk until completely dissolved. If using vanilla extract, add it now.
  4. Strain the mixture through a fine-mesh sieve to remove any lumps or vanilla bean particles. Pour into ramekins.
  5. Cover the ramekins with plastic wrap (pressing it directly onto the surface to prevent a skin from forming). Refrigerate for at least 4 hours, or preferably overnight, until set.
  6. To unmold (optional): Dip the bottom of each ramekin briefly in warm water. Run a thin knife around the edge of the panna cotta, then invert onto a serving plate. Garnish with fresh berries or balsamic glaze.