Classic Panna Cotta
Why This Recipe Works
Our mission in developing a panna cotta recipe was to find the correct proportions for the simple ingredients and the most effective way to deal with the gelatin that thickens the dessert. Because cream gave the panna cotta a rich mouthfeel and a creamier, more rounded flavor, we concurred with those panna cotta recipes that favored a heavier proportion of cream to milk. The amount of sugar called for was straightforward—enough to sweeten our concoction without making it too sweet. For a flavor accent, we added vanilla and found that a vanilla bean contributed a richer flavor than did vanilla extract.