Ingredients:

  • 2 1/2 cups (600ml) heavy cream (double cream)
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
  • 2 1/4 teaspoons (7g) powdered gelatin (gelatine)
  • 3 tablespoons (45ml) cold water
  • Fresh berries (raspberries, strawberries, blueberries)
  • Berry coulis or fruit sauce
  • Mint leaves

Instructions:

  1. Sprinkle the gelatin over the cold water in a small bowl. Let it sit for 5-10 minutes until softened (bloomed).
  2. In a saucepan, combine the heavy cream, milk, sugar, and vanilla bean (and pod).
  3. Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the cream is steaming but not boiling.
  4. Remove from the heat. Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved. Make sure there are no lumps!
  5. Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. This removes any undissolved gelatin or vanilla bean pieces.
  6. Pour the panna cotta mixture into ramekins or dessert glasses. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  7. Refrigerate for at least 4 hours, or preferably overnight, until fully set and firm.
  8. If desired, gently loosen the edges of the panna cotta with a knife and briefly dip the bottom of the ramekin in warm water to help release it. Invert onto a serving plate.
  9. Garnish with fresh berries, berry coulis, or mint leaves, as desired.