Though panna cotta is now seen as a timeless Italian classic, it actually stayed a local secret in northern Italy until the late 20th century. It didn’t achieve worldwide fame until the 1990s, when restaurants began featuring it on their menus. Its smooth texture and endless flavor possibilities — from coffee to lavender — helped it become a modern gourmet sensation almost instantly.

Ingredients:

• sugar	1/3 cup (65 g)
• salt	pinch
• pure vanilla extract	1 teaspoon
• heavy cream	2 cups (480 ml)
• cold water	2 tablespoons
• cornstarch	3/4 teaspoons
• whole milk	1/2 cup (120 ml)
• unflavored powdered gelatin	1 1/2 teaspoons
• frozen berries	1 cup
• sugar (for sauce)	2 tablespoons
• water (for sauce)	2 tablespoons

1. Lightly grease custards cups or fluted tins.

2. Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Let it sit for about 5–10 minutes until softened.

3. In a saucepan, combine heavy cream, milk, sugar, and a pinch of salt. If using a vanilla bean, add it now (both seeds and pod). Heat over medium heat until the sugar dissolves and small bubbles appear around the edges — don’t let it boil.

4. Remove from heat. Stir in the softened gelatin until completely dissolved. If using vanilla extract instead of a bean, add it now.

5. Pour the mixture through a fine mesh sieve to ensure smoothness and remove any undissolved bits or vanilla pod.

6. Divide the mixture evenly among custards cups or fluted tins.

7. Cover and refrigerate for at least 4 hours, or until set (it should jiggle slightly when shaken).

8. Briefly dip the ramekin bottom in warm water and invert onto a plate. Top with berries, berry sauce, caramel, or a drizzle of honey.

BERRY SAUCE

8. Using a spoon, press the berries through a sieve into a small saucepan. Add 2 tablespoons of sugar. Bring to a boil. Simmer over medium heat for 3 minutes.

9. Combine 2 tablespoons of water with the cornstarch. Slowly whisk the cornstarch mixture into the hot sauce, stirring well. Simmer for another 2 minutes over low heat until the sauce begins to thicken slightly. Cool. Store in the refrigerator.

TIPS:

* Lightly grease molds with a neutral oil (like grapeseed or canola) before pouring in the cream mixture.

* Pour the mixture into ramekins, metal molds, or silicone cups for unmolding later — this gives the traditional dome shape.

* Serve directly in wine glasses, tumblers, or dessert cups — no unmolding needed. It looks refined and prevents breakage.

* For a stylish layered look, rest glasses at an angle (in an egg carton or muffin tin) while the panna cotta sets. After chilling, pour a contrasting layer (like fruit purée or jelly) once firm.

* Pour into espresso cups, shot glasses, or small jars for parties or tasting menus — cute and easy to serve.

* Alternate flavors or colors (e.g., vanilla and strawberry, coffee and chocolate). Let each layer chill before pouring the next.

Panna Cotta