Bloom the gelatin in 3 tablespoons of cold water for 5–10 minutes; it will look glossy as it blooms and will melt into the hot cream.
Heat the dairy. In a medium saucepan, combine the heavy cream, milk, sugar, vanilla, and salt. Warm over medium heat until just steaming and tiny bubbles appear around the edges. Do not boil.
Stir in the gelatin. Remove from heat and whisk in the bloomed gelatin until completely dissolved and glossy.
Strain if using a vanilla bean. If you used a vanilla bean, strain the mixture to remove the pod and seeds, then pour into six small ramekins, glasses, or silicone molds.
Chill until set. Refrigerate at least 4 hours, preferably overnight; the surface should feel firm and give a gentle jiggle.
Serve as you like. Unmold by dipping molds in warm water for a few seconds or serve directly in glasses; top with berries or coulis for a bright finish.
Prep Time:15 minutes
Cook Time:10 minutes
Category:Dessert
Method:Bloom gelatin; heat dairy with sugar, vanilla, and salt; dissolve gelatin; strain vanilla bean if used; chill until set; serve with berries.
Cuisine:Italian
Nutrition
Serving Size:1 serving
Calories:320 calories
Sugar:12 g
Fat:31 g
Carbohydrates:13 g
Fiber:0 g
Protein:3 g
Keywords: panna cotta, vanilla panna cotta, dessert, Italian, gluten-free, dairy, berries
