4 ingredients and a little gelatin, and you’ve got what contestants on MasterChef struggle with almost every episode — a beautifully light panna cotta. Don’t get me wrong, this seemingly simple dessert isn’t without its complications, but with a little bit of practice and experimentation (and isn’t that what cooking is all about anyway?), you’ll wow your family and friends with this recipe.

A Few Note About this Recipe: I’ve infused vanilla flavor by cooking the cream with a split vanilla bean. But you could certainly infuse any flavor you like — ginger, cinnamon, even earl grey or green tea.

Also, my original recipe called for 1 teaspoon of gelatin. However, as you can see from the picture below, the panna cotta with that quantity didn’t set quite right (and I let it sit over night). So I’ve updated the recipe to 2 teaspoons gelatin.

de-molded panna cotta

Lastly, I garnished this dessert with this Easy Raspberry Coulis, a bit of chopped almonds for crunch, and chiffonade mint (because, yum).

Batch 2 with 2 teaspoons gelatin yielded a set panna cotta.

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