Ingrédients:

  • 2 1/4 teaspoons unflavored powdered gelatin (environ 7g)
  • 1/4 cup cold water (60 ml)
  • 3 cups heavy cream (720 ml)
  • 1/2 cup granulated sugar (100g)
  • 1 teaspoon vanilla extract (5 ml)
  • Pinch of sea salt

Instructions:

  1. Combine gelatin and cold water in a small bowl. Let stand for 5-10 minutes until softened.
  2. In a saucepan, combine heavy cream, sugar, vanilla extract, and salt. Heat over medium heat, stirring constantly, until sugar is dissolved and the mixture is just simmering. Do not boil!
  3. Remove cream mixture from heat. Add bloomed gelatin and stir until completely dissolved.
  4. Strain the mixture through a fine-mesh sieve to remove any undissolved gelatin. Pour into prepared ramekins or glasses.
  5. Cover ramekins with plastic wrap (touching the surface to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until set. Le secret, c’est le froid !
  6. Unmold panna cotta by dipping the bottom of the ramekin in warm water for a few seconds, then inverting onto a plate. Alternatively, serve directly in the ramekins.