Yield 4
Although I always make serving sized portions, in small cups or ramekins, you can also just make one large one. I sometimes do it in a tube pan, then fill the center with berries, which is very nice looking. If you are unsure how much to use for your mold, then just fill it with water, and measure that amount. Then figure cream + sugar = that amount.
2 gelatin leaves*
500ml / 2 cups heavy cream
80 gr/ 1/3 cup sugar
1 teaspoon vanilla extract
*I know that in the States people tend to use powdered Knox unflavored uncolored gelatin. The equivalent for 2 sheets (each sheet is 2 grams) is 2 teaspoons, more or less. If using powdered gelatin, let it bloom in 1/3 cup of cold cream for 5 minutes before adding.
Place the gelatin sheets in a small bowl of water to soften for 5 minutes
Heat the cream and sugar in a pan over medium heat. Heat till just hot, do not let it boil. Take off the heat. Remove the gelatin from the water, wringing the water out with your hands. Add to hot cream and stir well to dissolve. Add vanilla, stir and divide into four cups or ramekins.
Let come to room temperature and then place in refrigerator to set for at least 4 hours or until set.
Serve in cups, topped with anything you’d like: fresh fruit, berries, or chocolate sauce. If you make them in ramekins, you can gently dip them in warm water to loosen the panna cotta and them tip it out onto a plate. Garnish with fruit or in a puddle of coulis.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/07/panna-cotta/