Food & Cooking Recipes Dessert & Treats Recipes Panna Cotta with Vanilla Syrup 3.8 (15) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 28, 2017 Print Share Share Tweet Pin Email Photo: Christopher Baker Servings: 6 Cream is the main ingredient in panna cotta, anItalian dessert that tastes light and delicate; here, it's served with a fragrant, sweet vanilla syrup. Ingredients 2 teaspoons gelatin 1 ½ cups heavy cream ¼ cup plus 2 tablespoons sugar ½ cup whole milk Vanilla Syrup Directions Prepare the panna cotta: Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes. Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate on baking sheet until set, about 2 hours. Meanwhile, make the syrup. To serve, dip one ramekin in a bowl of hot water for 20 seconds; make sure water does not reach the rim. Invert panna cotta onto a dessert plate, gently shaking and tapping ramekin to unmold. If unmolding is difficult, return the ramekin to hot water briefly. Repeat to ummold the remaining ramekins. Drizzle each panna cotta with vanilla syrup, and serve. Cook's Notes The panna cottas can be made up to aday ahead. Once set, wrap each ramekintightly in plastic, and refrigerate themuntil ready to serve. Print