Name: Ultraluxe Panna Cotta
Yield: Makes twelve 4-oz servings
Cuisine: Italian
Ingredients: 4 sheets gelatin, or 1 tablespoon powdered gelatin; 6 cups heavy cream; 1 vanilla bean, split lengthwise, seeds scraped from pod, and pod reserved, or ½ teaspoon vanilla powder or 1 teaspoon vanilla bean paste or pure vanilla extract; ¾ cup sugar; ¼ teaspoon kosher salt

Preparation info

Makes
twelve
4 oz servings

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Italian for “cooked cream,” panna cotta is pure simplicity at its finest. It is an expression of total dairy indulgence, so you must source the very best cream available. Many times, panna cotta is made with too much gelatin, giving it a rubbery texture. This recipe calls for the ideal ratio of rich cream to gelatin, includes the perfect amount of sugar for just a little sweetness, and adds a bit of salt to enhance the overall flavor.

The delicate cream is flavored with a little van