Panna Cotta


  • 1 envelope unflavored gelatin
  • 2 Tablespoons water
  • 2 Cups heavy cream
  • 1 cup half and half
  • 1/3 cup white sugar
  • 1 1/2 Teaspoons Vanilla Extract


  • Place 2 Tablespoons of water in the smallest saucepan you have. Sprinkle the gelatin over the water in the pan. Let the water and gelatin sit in the pan together for about a minute for the gelatin to soften. Place the pan on the stove over low heat. Cook the mixture just until the gelatin is dissolved. Remove the pan from the heat and set it aside.

    Place the cream. half and half and sugar in a large saucepan over medium heat. Bring the mixture up to almost a boil. You want the mixture to be very hot, but not boiling. Remove the pan from the heat and stir in the gelatin and vanilla.

    Divide the hot mixture into eight 1/2 cup ramekin dishes. Let the Panna Cotta cool to room temperature. Cover the room temperature ramekins with plastic wrap and chill in the refrigerator for 4 hours or overnight.

    Make your own Half and Half for the recipe – To save you from having to buy heavy cream and half and half for this recipe, make your own Half and Half. Take 3/4 cup whole milk and add 1/3 cup heavy cream to make one cup of Half and Half for the recipe.


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