A cold Italian dessert known for its smooth, slightly wobbly texture, made by heating cream with vanilla and setting it in molds with gelatin. It's usually served with fruit sauce for a refreshing taste.
Soak the powdered gelatin in a few tablespoons of cold water and let it bloom.
Heat the cream, milk, sugar and vanilla without boiling, until the sugar dissolves.
Add the bloomed gelatin to the hot cream mixture and stir until dissolved; divide among the molds.
Chill the molds in the refrigerator for at least four hours until fully set; unmold and serve with optional fruit sauce.
Allergen: contains dairy/cream. Important: Soak the gelatin in cold water beforehand and let it bloom fully before adding it to the cream; unbloomed gelatin clumps when melted into the mixture and the texture won't set properly.
If you dip the outside of the mold in hot water for a few seconds before turning out the panna cotta, it releases easily.
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