Panna Cotta

Ingredients

• 1 pint heavy cream (organic - 456ml)
• 60 g sugar
• 1 tbsp vanilla extract
• 1 tsp lemon juice (freshly squeeze)
• 5 g gelatin (or 1 leaf)
• 1/2 cup water

Steps

1. Put the cold water in a small bowl, then evenly sprinkle the powdered gelatin over the surface. Do not dump it in one pile or it can clump. Let it sit untouched for 5 to 10 minutes. It will absorb the water and turn into a thick, gel-like mass. This step ensures the gelatin dissolves smoothly later instead of leaving grains or strings in the custard.
2. In a medium saucepan, combine the heavy cream, milk, sugar, and a small pinch of salt. Set over medium-low heat and stir occasionally with a spatula or whisk so the sugar dissolves evenly and nothing scorches on the bottom. Heat just until the mixture is steaming and very warm to the touch, around the point where tiny bubbles may appear around the edges. Do not let it boil, because boiling can affect the texture and create a skin or overly cooked flavor.
3. Take the pan off the heat. Stir in the vanilla extract. If using a vanilla bean instead, split it lengthwise, scrape out the seeds, and add both seeds and pod while heating the cream mixture. Then remove the pod before pouring. Adding vanilla off heat helps preserve a cleaner aroma, especially if using extract.
4. Add the bloomed gelatin to the hot cream mixture while it is still quite warm. Whisk gently but thoroughly until the gelatin is completely melted and no lumps remain. You can test this by lifting the whisk or rubbing a little mixture between two fingers once it is cool enough to touch; it should feel perfectly smooth, not grainy. If needed, set the pan over very low heat for a few seconds to help it dissolve, but do not boil.
5. For the smoothest final texture, pour the mixture through a fine-mesh sieve into a jug or bowl with a spout. This catches any bits of undissolved gelatin, vanilla pod fibers, or skin from the cream. Then divide the mixture among ramekins, molds, or serving glasses. Fill carefully to avoid bubbles. If bubbles form on top, skim them off with a spoon or tap the containers lightly on the counter.
6. Place the ramekins or glasses on a tray or small sheet pan so they are easy to move without sloshing. Refrigerate uncovered until they begin to set, then loosely cover with plastic wrap if they will chill for a long time. Let them chill at least 4 hours, though overnight is ideal for the best texture. The panna cotta should be softly set: firm enough to hold its shape, but still gently wobbly in the center.