An elegant, silky Italian dessert made of sweetened cream thickened with gelatin. Its beauty lies in its simplicity and the perfect "wobble" texture.
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8 items
the gelatin: Sprinkle the gelatin powder over the cold water in a small bowl. Let stand for 5 minutes.
Combine heavy cream, milk, and sugar in a saucepan. Scrape in the seeds of the vanilla bean and add the pod.
Heat gently over medium heat, stirring, until the sugar is dissolved and steam rises. Do not let it boil vigorously.
Remove from heat and discard the vanilla pod. Stir in the gelatin until completely dissolved.
Pour the mixture into ramekins or molds. Let cool to room temperature, then refrigerate for at least 4 hours until set.
Make the sauce (optional): Cook strawberries with sugar and lemon juice in a small pot for 5 minutes until syrupy. Cool before serving.
Serve the panna cotta in the ramekins or unmold onto plates, topped with berry sauce.
