In a saucepan, heat the heavy cream, milk, vanilla, and sugar. Stir until the sugar is dissolved. Then remove it from heat and add the bloomed gelatin. Whisk until it’s completely dissolved.
In a saucepan, heat the heavy cream, milk, vanilla, and sugar. Stir until the sugar is dissolved. Then remove it from heat and add the bloomed gelatin. Whisk until it’s completely dissolved.
The key is to use the correct measurements for the gelatin. If it’s hard, it means you used too much gelatin. Ideally, the panna cotta should be jiggly and broken apart with barely an effort if a spoon grazed it.
The key is to use the correct measurements for the gelatin. If it’s hard, it means you used too much gelatin. Ideally, the panna cotta should be jiggly and broken apart with barely an effort if a spoon grazed it.