Panna Cotta Recipe

Bloom gelatin

Sprinkle 1.5 tsp powdered gelatin evenly over 3 tbs cold water in a small bowl. Let sit for 5–10 minutes until gelatin absorbs the water and becomes spongy.

Heat cream mixture

In a small saucepan, combine 1 cup heavy cream, 1 cup whole milk, 1 tbs granulated sugar, and the seeds and pod of 1 vanilla bean (or 1 unit vanilla extract). Warm over medium-low heat, stirring occasionally, until steam appears and the sugar is dissolved. Do not boil — aim for about 175°F (80°C) or just below simmer.

Add gelatin

Remove the saucepan from heat. Remove the vanilla pod if used. Add the bloomed gelatin to the hot cream mixture and whisk until fully dissolved, about 30–60 seconds.

Strain and cool

Strain the panna cotta mixture through a fine-mesh sieve into a clean pitcher or bowl to remove any undissolved bits. Let cool slightly at room temperature for 10–15 minutes, stirring occasionally to prevent a skin forming.

Portion

Divide the mixture evenly into 4 serving molds or ramekins (approximately 4–5 oz / 120–150 ml capacity each). Cover with plastic wrap and refrigerate until fully set, at least 4 hours or preferably overnight.

Prepare caramel

In a small, heavy-bottomed saucepan, combine 3 tbs granulated sugar and 1 tbs water. Gently swirl the pan (do not stir with a spoon) over medium heat until the sugar dissolves and then turns a deep amber color. Watch closely to avoid burning.

Deglaze and finish

As soon as the caramel reaches a deep amber, remove from heat and carefully add 3 tbs Pedro Ximénez sherry — it may steam and sputter. Stir to combine. Then whisk in 1 tsp unsalted butter and 2 tbs warm heavy cream until smooth. If the caramel seizes, return to very low heat and stir gently until smooth.

Season

Stir in 1/4 tsp fleur de sel to balance sweetness. Taste and adjust — add a pinch more salt if you want a more pronounced salty edge. Let the caramel cool to warm (not cold) before using so it remains pourable.

Unmold (optional)

If you prefer to unmold the panna cotta, run a thin knife around the edge of each ramekin, briefly dip the base of each ramekin in warm water for 5–8 seconds (avoid getting water on the panna cotta), then invert onto a serving plate. Otherwise, serve in the ramekins.

Dress with caramel

Spoon 1 to 1.5 tbs of the Pedro Ximénez caramel over each panna cotta. The caramel should form a glossy pool on top and a little around the base if unmolded.

Garnish

Sprinkle a light pinch (about 1/8 tsp) of fleur de sel over each portion to heighten flavor. Optionally scatter a few toasted almond slivers or micro herbs for texture and visual contrast.

Serve

Serve chilled. Leftover caramel can be refrigerated up to 7 days; rewarm gently before using. Panna cotta keeps refrigerated for up to 3 days.