I think this is my very favorite dessert now. Really simple to make, fun to eat, and way tasty! Not very low fat, but dessert isn’t really supposed to be now is it? I got this recipe from Joy of Cooking, but I changed a few little things about; I cut down the sugar by about half and added fresh fruit inside the panna cotta.


  • 3 tbsp cold water
  • 1 packet (2.25 tsp) gelatin
  • 1.5 cups heavy cream
  • 1 cup whole milk
  • .25 cup white sugar
  • 1 tsp vanilla

Grease six 4-6 ounce ramekins, custard cups, or gelatin moulds.

Bloom the gelatin in the cold water for five minutes. In the meantime combine the cream, milk and sugar in a saucepan. Bring to a boil over medium-high heat, stirring occasionally. Remove from heat and add gelatin, stirring until completely dissolved. Add the vanilla and stir to combine.

At this point you could add either fresh fruit or preserves to the bottom of each ramekin. Fresh berries of any type are wonderful.

Pour the gelatin into the prepared cups and refridgerate until firmly set, roughly four hours.

Unmold onto plates and serve, topped with preserves of the kind inside the mold, or with something complementary, like chocolate sauce.