Panna Cotta Recipe

Place the water in a small bowl, and sprinkle the gelatin evenly over the surface of the water. Set aside to hydrate.

Combine the milk, sugar, and vanilla bean with seeds or vanilla extract in a medium saucepan. Place it over medium-low heat, stirring frequently. When the milk mixture is hot to the touch (about 140°F), gently whisk in the hydrated gelatin until fully dissolved. Stir in the cream. Remove from the heat and strain through a fine mesh sieve.

Divide the mixture among six 6-ounce ramekins or small glasses. (There should be about 4 ounces per dish.) Let the panna cotta cool at room temperature for about 1 hour. Then, cover each one with plastic wrap, and place in the fridge to chill for at least 6 hours or overnight.

Serve the panna cotta in the ramekin or invert it. To unmold the panna cotta, dip the ramekin in a bowl of hot water for about 3 seconds. Run a thin, sharp knife around the edge of the panna cotta. Place a small plate on top and flip the ramekin and plate over. Wiggle the ramekin to release the panna cotta. If it doesn’t come loose, dip in hot water again. Serve with roasted strawberries, fresh berries, or as desired.