How to make Panna cotta

Ingredients:

8 servings

• 2 ½ tsp. (one 7g packet) unflavored gelatin
• 2 cups heavy cream
• 1 cup half-and-half
• ⅓ cup (67 g) sugar
• 1½ tsp. vanilla extract

Preparation:

Step 1

Sprinkle 2 ½ tsp. (one 7g packet) unflavored gelatin over 2 Tbsp. cold water in a very small saucepan; let stand to soften (about 1 minute). Heat gelatin mixture over low heat until gelatin powder is dissolved; remove pan from heat.

Step 2

Bring 2 cups heavy cream, 1 cup half-and-half, and ⅓ cup (67 g) sugar to a boil in a medium saucepan set over medium-high heat, stirring. Remove pan from heat and stir in gelatin mixture and 1½ tsp. vanilla extract. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Refrigerate ramekins, covered, at least 4 hours or overnight.

Step 3

Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife or small offset spatula around edge of each ramekin; invert ramekin onto center of a small plate.

Do ahead: Panna cotta can be made 3 days ahead; keep chilled, wrapped well in plastic wrap to prevent puddings from absorbing fridge odor