Classic Panna Cotta

Cooking method

1. Step 1:

   

   Gather the ingredients. To make classic vanilla panna cotta, we'll need: cream (33% fat), milk, sugar, gelatin, and a vanilla pod (which can be replaced with 1 tbsp of vanilla sugar made with real vanilla).

2. Step 2:

   

   Cover the sheet gelatin with cold water. If you're using powdered gelatin, soak it in 48 ml of water. Leave it to bloom for 5–7 minutes.

3. Step 3:

   

   Split the vanilla pod lengthwise into two halves and scrape out the seeds with the tip of a knife. If you don't have a vanilla pod, replace it with vanilla sugar made with real vanilla.

4. Step 4:

   

   Pour the cream and milk into a saucepan, add the sugar, and add the vanilla seeds along with the pod.

5. Step 5:

   

   Heat the cream over medium heat to a boil. As soon as it boils, take the saucepan off the heat. Remove the vanilla pod. If you like, you can strain the cream through a fine sieve to remove the seeds too.

6. Step 6:

   

   Lift the gelatin out of the water, squeeze it out, and add it to the hot cream. Whisk until the gelatin has completely dissolved. Stir gently so air bubbles don't form on the surface, or the dessert won't have a uniform texture.

7. Step 7:

   

   Pour the resulting cream mixture into dessert glasses or individual molds. Let it cool to room temperature, then refrigerate until fully set, about 3–5 hours. If you're making the dessert in individual molds and want it to hold its shape when unmolded, it's better to put the mold in the freezer for 2–3 hours first. Then you can turn the dessert out without damaging it. Before serving, let it sit at room temperature for 30–40 minutes to warm up.

8. Step 8:

   

   A cross-section of the finished dessert should be neither smooth nor rubbery. It should look like the photo — almost velvety. That's the effect of properly cooked cream. If the cut comes out smooth and uniform, it's not panna cotta but an ordinary creamy vanilla jelly — something went wrong with the technique. The dessert can be stored in the freezer for about 1 month.