1 Classic Panna Cotta, Endless Variations

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1 Classic Panna Cotta, Endless Variations
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Once you learn the basics, you can take this recipe anywhere.

is one of my absolute favorite desserts; it's a light and simple canvas for all kinds of seasonal fruit, and unbelievably easy to customize by steeping the milk and cream with split vanilla beans, cinnamon sticks, peach pits, citrus zest, dried lavender, aromatic herbs, or evenYou can keep it softly set and serve it in a sparkling glass, or let it gel a little more firmly and pot it in a Dixie cup to unmold as a plated dessert.

With strongly flavored panna cottas, regular supermarket milk and cream are just fine, but it's worth the splurge to shop local if you're making a subtler version, like vanilla bean or almond. These types of milk and cream are typically pasteurized at much lower temperatures, so they taste fresher and grassier. That's not a mandate by any means, only a footnote to say that if you have a local dairy producer that you love, panna cotta will make those products the stars.

After steeping, bloom a bit of gelatin in milk. Blooming shouldn't be done for much longer than 10 to 15 minutes in advance, as extended blooming periods can actually increase gelatin's thickening power beyond the desired range.

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