Servings: 6
Skim milk
1/3 cup
Unflavored gelatin
1 (.25 oz.) envelope
Heavy cream
2 ½ cups
White sugar
½ cup
Vanilla extract
1 ½ tsp.
Classic Panna Cotta
5 m
4 h 15 m
Ready in:
4 h 20 m
  1. Take a small bowl, add milk and gelatin powder, stir well, and set aside.
  2. Add heavy cream and sugar, stir well and set over a medium heat.
  3. Bring the mixture to a boil and watch it carefully as the cream will rise quickly to the very top of the pan.
  4. Add the gelatin mixture to the cream mixture and stir until it dissolves completely. Cook for 1 minute, stirring.
  5. Turn the heat off, add vanilla, and pour the mixture into 6 ramekins.
  6. Cool at a room temperature. When the ramekins are cool enough, cover them with plastic wrap and keep in the fridge for no less than 4 hours (but preferably overnight). Serve as it is or with raspberries on top.