JIGGLY PANNA COTTA
Servings 6
Calories 320kcal
Ingredients
- 480ml heavy whipping cream
- 240ml whole milk
- 5 tsp unflavored gelatin powder
- 3 tbsp cold water (for blooming gelatin)
- 1/3 cup granulated sugar
- 1½ tsp pure vanilla extract
- Pinch of fine salt
- Fresh berries or fruit coulis for topping
Instructions
- Sprinkle gelatin over cold water. Let sit 5 minutes until spongy.
- Heat cream, milk, sugar, and salt over medium-low until steaming and sugar dissolves. Do not boil.
- Remove from heat. Whisk in bloomed gelatin until fully dissolved. Stir in vanilla.
- Cool 10 minutes. Strain and pour evenly into 6 lightly greased ramekins.
- Cool to room temperature, cover, and refrigerate at least 4 hours or overnight.
- Run a knife around the edge, invert onto a plate, top with berries or coulis, and serve.
Notes
To unmold easily, run a thin knife around the edge of the mold, place a plate on top, and flip in one confident motion. If it doesn't release, dip the bottom of the mold briefly in warm water for 5 seconds.
Panna cotta keeps refrigerated for up to 3 days. Serve with fresh berries, mango coulis, caramel sauce, or a simple honey drizzle.