Desserts Custards, Puddings & Mousse Flan & Custard Panna Cotta Classic Panna Cotta Be the first to rate & review! Italian for "cooked cream," panna cotta is a culinary paradox; its luxurious texture belies its ridiculously simple preparation. A judicious amount of gelatin is the secret to perfect panna cotta: too much and your dessert will bounce like a Jell-O jiggler, too little and you'll wind up with a sad, runny pudding. We've nailed the proper ratio in this recipe, which yields a perfectly soft-set panna cotta with just the right amount of wobble. Fresh vanilla bean seeds perfume the base mixture, while creamy buttermilk adds a balancing tang. The smooth sweetness of this dessert begs for a hint of acidity and tartness; a warm dollop of your favorite sweet-tart jam or preserves will do just the trick. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Active Time: 20 mins Total Time: 8 hrs 25 mins Yield: 8 Ingredients 1 (1/4-oz.) envelope unflavored gelatin (about 2 1/4 teaspoons) 3 tablespoons cold water 2 cups whole milk 3/4 cup granulated sugar 1 vanilla bean pod, split 2 cups buttermilk 1 teaspoon fine sea salt 5 tablespoons apricot jam, peach preserves, or orange marmalade, warmed Directions Sprinkle gelatin over 3 tablespoons cold water, and let stand 5 minutes to dissolve, stirring once. Meanwhile, heat milk and sugar in a small saucepan over medium. Cook, whisking often, until sugar dissolves and mixture is hot, about 5 minutes (do not boil). Remove from heat; whisk in gelatin mixture until fully dissolved. Let cool slightly, whisking occasionally, about 10 minutes. Scrape seeds from vanilla bean pod into gelatin mixture; discard pod. Gently whisk in buttermilk and salt. Divide mixture evenly among 8 (12-ounce) straight-sided glasses (about 1/2 cup each). Cover and chill until set, at least 8 hours or up to overnight. Serve in glasses or invert onto serving plates. Spoon about 2 teaspoons jam or marmalade on each serving. Greg Dupree Rate It Print