Panna Cotta

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1. 1
   Sprinkle 2 ½ tsp. (one 7g packet) unflavored gelatin over 2 Tbsp. cold water in a very small saucepan; let stand to soften (about 1 minute). Heat gelatin mixture over low heat until gelatin powder is dissolved; remove pan from heat.
2. 2
   Bring 2 cups heavy cream, 1 cup half-and-half, and ⅓ cup (67 g) sugar to a boil in a medium saucepan set over medium-high heat, stirring. Remove pan from heat and stir in gelatin mixture and 1½ tsp. vanilla extract. Divide cream mixture among eight ½-cup ramekins and cool to room temperature. Refrigerate ramekins, covered, at least 4 hours or overnight.
3. 3
   Dip ramekins, one at a time, into a bowl of hot water 3 seconds. Run a thin knife or small offset spatula around edge of each ramekin; invert ramekin onto center of a small plate. Do ahead: Panna cotta can be made 3 days ahead; keep chilled, wrapped well in plastic wrap to prevent puddings from absorbing fridge odors. Editor’s note: This panna cotta recipe was first printed in the August 1997 issue of ‘Gourmet.’ Head this way for more of our best Italian dessert recipes →