Vanilla Panna Cotta

Panna Cotta is an italian dessert which means “cooked cream” – and is a simple, easy treat that’s so smooth and, well, creamy you’ll want to make extra. And not tell anyone you did. Not that I would do such a thing.

You use gelatin instead of eggs (so it isn’t a custard) which means it’s nearly impossible to mess up. I garnished mine with fresh strawberries, but feel free to use chocolate sauce, caramel, or any other topping you think sounds delicious. Also: I served mine in ramekins, but traditionally the dessert would be turned out onto a plate. I’ve heard that silicone muffin pans work best for this method, so give it a try if you’re feeling up to it.

Vanilla Panna Cotta
2 C. milk
1 3/4 C. heavy cream
1/2 C. Milk, set aside
1 1/2 packets of unflavored gelatin
3/4 C. sugar
2 1/4 t. vanilla

In a small bowl, stir together the 1/2 cup milk (try to use skim or 2% here – not whole) and gelatin. Set aside. In a large saucepan, combine cream, remaining milk and sugar. Stir until the sugar is dissolved, and bring just to a rolling boil. Add in the milk/gelatin mixture and stir well. Cook for one minute, stirring constantly. Remove from heat, and add in vanilla extract. Pour into ramekins (or muffin pan) and let cool to room temperature uncovered. Cover and chill for at least four hours. Enjoy!