Vanilla Panna Cotta is a classic Italian dessert built on restraint. Unlike custards or baked creams, panna cotta relies on gentle heat and precise gelatin ratios to create a texture that is just set — firm enough to unmold, yet soft enough to melt on the tongue.

Its beauty lies in simplicity. Cream, milk, sugar, and vanilla come together without eggs or baking. When done correctly, the result feels light despite its richness, making it an ideal dessert after a full meal. This is a dish where accuracy matters more than technique.

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Ingredients (Serves 4)

• 400 ml heavy cream

• 100 ml whole milk

• 60 g sugar

• 1 vanilla bean (or 1½ teaspoons vanilla extract)

• 2 teaspoons powdered gelatin (or 2 gelatin sheets)

• 3 tablespoons cold water

• Neutral oil, for greasing molds

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Step-by-Step Instructions (Detailed & Refined)

1. Bloom the Gelatin

Sprinkle the gelatin over cold water in a small bowl.
Let it sit for 5–10 minutes until fully bloomed.

Key point:
Proper blooming ensures smooth texture with no graininess.

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2. Heat the Cream Mixture

In a saucepan, combine cream, milk, sugar, and vanilla.
Heat gently over low–medium heat, stirring until the sugar dissolves.

Do not let the mixture boil.

Important:
Boiling weakens gelatin and affects final texture.

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3. Add the Gelatin

Remove the pan from heat.
Stir in the bloomed gelatin until completely dissolved.

Tip:
Make sure no gelatin granules remain before pouring.

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4. Strain and Pour

Strain the mixture through a fine sieve for extra smoothness.
Lightly oil ramekins or molds and pour the mixture evenly.

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5. Chill and Set

Refrigerate for at least 4 hours, preferably overnight, until fully set.

Critical note:
Do not rush chilling — panna cotta sets slowly and evenly.

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6. Unmold and Serve

To unmold, briefly dip the mold in warm water and invert onto a plate.

Serve plain or with fresh berries, fruit compote, or a light sauce.

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Professional Tips for Best Results

• Use less gelatin than you think — softness is the goal

• Vanilla bean gives the cleanest flavor, but good extract works

• Straining removes air bubbles and vanilla residue

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Common Mistakes to Avoid

• Using too much gelatin

• Letting the cream boil

• Skipping the blooming step

• Shaking the molds while setting

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Serving Suggestions

Serve chilled with fresh berries, citrus segments, or a light berry coulis.
Pairs beautifully with coffee or espresso.