From the EFK recipe collection
- Prep
- 10 min
- Cook
- 10 min
- Total
- 260 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Sprinkle the gelatin evenly over the cold water in a small bowl and let it bloom for 5 minutes.
- Combine the cream, milk, sugar, vanilla and salt in a saucepan. Heat over medium-low heat, stirring, until steaming and the sugar is dissolved. Do not let the mixture boil.
- Remove from the heat. Whisk in the bloomed gelatin until completely dissolved.
- Divide among 6 small ramekins or glasses. Cool briefly, cover and refrigerate for at least 4 hours, until softly set.
- Serve in the ramekins or briefly dip the outside of each ramekin in warm water and invert onto a plate. Add berries or fruit compote if desired.
Equipment
Small bowl; medium saucepan; whisk; measuring cups; 6 ramekins or dessert glasses
Food safety & storage
Do not boil the gelatin mixture after the gelatin is added. Chill the panna cotta promptly and keep refrigerated at 40°F or below until serving. Do not leave dairy-based desserts at room temperature for more than 2 hours.
View this recipe on the original EFK website ↗