Vanilla Panna Cotta With Balsamic Berries

What really is the purpose of portioning panna cotta into precious individual servings, as it so often is? Break free from the dainty molds, if you will. Instead, pour your panna cotta into a big bowl and bring it to the table in its full-size glory, quietly luxurious and begging to be dug into by the whole group at once. And while we’re at it, who said panna cotta has to be inverted before serving? That’s right, no one. (Okay, someone, but let’s put that aside for now.) Free from the pressures of having to somersault onto a serving plate, panna cotta can be less firm and rigid, more jiggly and wibbly-wobbly, trembling on the spoon like an unshed tear stuck on an eyelash.

Gelatin is remarkably easy to use once you know a few ground rules. Always start by mixing it with a cold liquid. Let it hydrate and swell (or bloom, as it’s technically called) for at least 15 minutes before heating to dissolve. Underhydrated gelatin will be stubbornly gritty, never dissolving, and negatively impact the final set. As with all gelatin desserts, this will become firmer the longer it sits, so eat your panna cotta within 24 hours for the most delicate, elegant texture.

Rather serve individual portions? Check out one of our favorite takes on the dessert with maraschino cherries and lemon by chef Ignacio Mattos.