Vanilla Panna Cottas
This delicate Italian dessert is drizzled with maple syrup for added flavor.
- Total Time:
- Servings: 6
Source: Everyday Food, May 2008
- 1 envelope (1/4 ounce) unflavored gelatin
- 3 cups half-and-half
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- Maple syrup, for serving
Place 1/4 cup cold water in a small bowl; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
Meanwhile, in a medium saucepan, combine half-and-half, sugar, and a pinch of salt. Bring to a boil; remove from heat. Add vanilla and softened gelatin mixture; stir until dissolved.
Divide mixture among six 6-ounce ramekins. Chill, covered with plastic wrap, until firm, at least 4 hours and up to 3 days.
To serve, run a small knife around the edge of each panna cotta to loosen, then carefully dip bottom of ramekin in hot water for a few seconds. Invert ramekin onto a small plate; holding both tightly, shake firmly to release panna cotta onto plate. Drizzle each panna cotta with maple syrup, if desired.