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Instructions:
Step 1: Gather Ingredients
Vanilla Panna Cotta:
Whole Milk: 1 cup
Unflavored Gelatin: 1 tablespoon
Granulated Sugar: 1/3 cup
Vanilla Bean (or Extract): 1 bean (split lengthwise)
Heavy Cream: 1 cup
Chocolate Panna Cotta:
Whole Milk: 1 cup
Unflavored Gelatin: 1 tablespoon
Granulated Sugar: 1/3 cup
Cocoa Powder: 1/4 cup
Heavy Cream: 1 cup
Step 2: Bloom Gelatin
In a small bowl, pour 1/4 cup of milk.
Sprinkle gelatin over the milk.
Let it sit for 5 minutes to bloom.
Step 3: Combine Ingredients
For Vanilla Panna Cotta:
In a saucepan, combine 3/4 cup of milk, granulated sugar, and scraped seeds from the vanilla bean.
Heat until sugar dissolves and the mixture is warm but not boiling.
For Chocolate Panna Cotta:
Combine 3/4 cup of milk, granulated sugar, and cocoa powder.
Heat until sugar dissolves and the mixture is warm but not boiling.
Step 4: Add Gelatin Mixture
Add the bloomed gelatin mixture to the warm milk mixture.
Stir until the gelatin is completely dissolved.
Step 5: Add Heavy Cream
Stir in the heavy cream.
Continue to heat, stirring constantly, until the mixture is well combined and just begins to simmer.
Step 6: Strain and Pour
For Vanilla Panna Cotta:
Strain the mixture to remove any vanilla bean particles.
Pour evenly into serving glasses or molds, filling them halfway.
Refrigerate until set, about 2-4 hours.
For Chocolate Panna Cotta:
Strain the mixture to remove any cocoa powder particles.
Carefully pour over the set vanilla panna cotta.
Refrigerate until fully set, about 4-6 hours or overnight.
Step 7: Serve
Once set, serve the chocolate and vanilla panna cotta chilled.
Garnish with whipped cream, chocolate shavings, or fresh berries if desired.
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