Panna Cotta

🔥 Prep

• Measure out 500 ml of cream and 100 g of sugar.
• Measure out 10 g of gelatin and 1 tsp of vanilla extract.
• Pour 60 ml of cold water into a small bowl for blooming the gelatin.

🔥 Cook

• 1. Sprinkle the 10 g gelatin over 60 ml cold water and let it sit for 5 minutes to bloom.
• 2. In a saucepan, combine the 500 ml cream and 100 g sugar over medium heat, and Stir constantly until the sugar dissolves, about 3-4 minutes.
• 3. Remove the saucepan from heat, then add the bloomed gelatin mixture and 1 tsp vanilla extract, and Stir until completely dissolved, about 1 minute.
• 4. Pour the mixture into 4-6 ramekins or glasses, then refrigerate for at least 4 hours or until set.
• 5. To unmold, Dip the ramekins in warm water for 10 seconds, then invert onto a serving plate.

🔥 Serve

• Serve the panna cotta chilled, topped with fresh berries such as strawberries, raspberries, or blueberries.
• Drizzle with a light caramel or fruit coulis for added flavor.
• Garnish with a sprinkle of toasted almonds or pistachios for crunch.
• Pair with a glass of dessert wine or espresso for a classic Italian finish.