Vanilla-flavored cream is thickened with gelatin and poured into ramekins to make panna cotta. Making this simple but decadent dessert before a dinner party is ideal! Panna cotta means “cooked cream”. This classic Italian dessert is sweetened, flavoured cream and unflavored gelatin.
To simplify this recipe, I sprinkle gelatin directly over milk in a saucepan and let it bloom for 5–7 minutes. Whisk sugar until well combined. We're okay with lumpiness!
Sugar and gelatin should dissolve without simmering the milk. This can be avoided by stirring the mixture often. Remove the saucepan from heat first.
This prevents curdling. Whisk well when adding heavy cream. This step is optional but recommended. This prevents panna cotta from containing undissolved gelatin or sugar.
Grease your ramekins with nonstick cooking spray. This will make taking them out of the oven much easier later. Each ramekin will need about half a cup of liquid.
For easier refrigeration, place filled ramekins on a baking tray, cover tightly with plastic wrap, and chill for 4–5 hours. Serve panna cotta on a plate or in ramekins. Top with your favourite before serving!