Panna cotta: Tasty Elegance, Easy to Make

I’ve written about panna cotta before - it’s one of those simple desserts that can be as basic or as elegant as you care to make it.

No one ever believes me when I tell them how easy this dessert is to make, but it really is. About 10 minutes to combine everything, 4 hours to chill and set up - and probably less than that depending on amount and type of serving vessel. Note that this recipe is for a softer set rather than a mold, and needs to be in a container of some sort.

• 1 cup half-and-half

• 1 packet gelatin

• 1/2 cup sugar

• 3 cups cream

• 1 tsp vanilla

Measure the half-and-half into a cup and sprinkle the gelatin on top to bloom. The gelatin will look wrinkled, takes about 5 minutes.

In a pan on medium low heat, pour the half-and-half and the gelatin in and stir or whisk to break up the gelatin. Cook and stir until gelatin is dissolved, breaking up any gelatin chunks as you stir. Do not boil!

Add the sugar. Cook and stir until sugar is dissolved.

Stir in cream. Add vanilla. Remove from heat.

Pour panna cotta into serving dish or dishes. Cover loosely and refrigerate until set, about 4 hours (less if your serving sizes are small, or your serving dishes are shallow).

NOTES: I usually serve this in a 5-6 ounce portion, with fresh fruit on top. So one recipe should make 6-7 servings. It will be tempting to eat two - it will taste like several categories of regret later, ask me how I know this.

Do NOT try to make this low fat. Just don’t.

Canning jars with lids work great, especially if you are taking dessert somewhere, and allow headspace for the fruit. I have also used parfait or wine glasses (champagne glasses are too narrow). I mean, you can use those Pyrex pudding dishes, but why?

Non-dairy note: you can use non-dairy milk, but you will probably have to use a little more gelatin to get the set…