Classic Vanilla Panna Cotta

Tips

• Sprinkle the gelatin, do not dump it. Scattered evenly over the cold water, every grain blooms. A heap leaves dry lumps that never dissolve and set as rubbery beads.

• Keep the cream off the boil. Boiling weakens the set. Whisk the bloomed gelatin into cream that is hot but off the heat, as the recipe does.

• Dip the ramekins in hot water to unmold. A few seconds in hot water loosens the base once the knife has freed the edges, and the panna cotta drops out cleanly.

Swaps

• No gelatin powder? Agar powder, a plant-based setter: about a quarter of the weight, boiled in the cream for 2 minutes. It sets firmer and less wobbly.

• No heavy cream? Half heavy cream and half whole milk for a lighter panna cotta. It sets a little softer.

• No vanilla extract? Vanilla bean paste, the same amount, for the black specks of a real vanilla bean.

Storage

• Fridge: 3 to 4 days in a sealed container. Cover each ramekin tightly so the cream does not absorb fridge smells.

• Freezer: Not worth freezing: the set weeps and turns grainy as it thaws.

• Serving: Serve cold. Unmold it straight from the fridge, just before serving.

Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.