panna cotta
A soft, silky, no-bake panna cotta that comes together with barely any effort — perfect for when your brain feels foggy and you just need a little joy in a cup.
Equipment
- Small saucepan
- Small bowl for blooming gelatin
- Whisk or spoon
- Measuring cups
- Ramekins, jars, or dessert cups
- Refrigerator (a must!)
Ingredients
- 2 cups heavy cream the real deal — no skimming here
- ½ cup whole milk
- ⅓ cup sugar
- 1 ½ tsp vanilla extract go fancy with a bean if you’re feeling extra
- 2 ¼ tsp unflavored gelatin one packet
- 3 tbsp cold water to bloom that gelatin magic
Optional toppings :
- Fresh berries
- Berry compote
- Chocolate shavings
- Crushed pistachios
- A tiny drizzle of honey or caramel if your soul needs comfort
Instructions
- Bloom that gelatin, babySo first things first — grab a small bowl and pour in your cold water. Sprinkle the gelatin over the top (no dumping!). Let it sit for about 5–10 minutes. You’ll know it’s ready when it looks like a weird sponge. That’s what we want.
- Heat the cream + milkIn a saucepan, mix your cream, milk, and sugar. Turn the heat to medium and warm it up gently — don’t let it boil! We’re making panna cotta, not caramel. Stir until the sugar melts and it’s just steamy enough to feel cozy.
- Add the gelatin + vanillaTurn off the heat. Now add your bloomed gelatin and stir like you’re solving all your problems in one pot. Once it’s totally melted and smooth, stir in that dreamy vanilla.
- Pour + chillPour the mixture into cute little ramekins, jars, or honestly whatever clean cups you have. Let it cool on the counter a bit, then pop it into the fridge. It needs at least 4 hours, but overnight is better if you can wait (hard, I know).
- Add toppings + feel fancyOnce they’re set, bring out the toppings and have your moment. Fresh berries? Yes. A spoonful of strawberry jam? Even better. Little drizzle of honey and a mint leaf? Go off, chef.