Connect with Us
Subscribe to Our Email
Get the latest sales, newest recipes and more delivered to your inbox.Sign up
We are taking extended measures to ensure the safety and wellness of our communities, including adjusting store hours. Check your local store page for new hours. Customers 60+ are welcome to shop beginning one hour before stores open to the general public. Learn more.
Pour milk into a medium saucepan, sprinkle gelatin over the top and let sit for 5 minutes.
Meanwhile, lightly coat six (4- to 5-ounce) bowls or ramekins with spray oil.
Add sugar to saucepan and heat over medium-low heat, stirring very often, until gelatin and sugar are dissolved, 3 to 4 minutes. (The milk should never come to a simmer or boil, so reduce heat as needed.)
Stir in vanilla and salt.
Pour milk mixture evenly into prepared bowls and refrigerate until set, about 8 hours or overnight.
Serve in bowls or invert panna cotta onto small plates.
-For a chocolate version, before pouring milk mixture into bowls, whisk in 1/3 cup semisweet chocolate chips, melted, and 1 tablespoon unsweetened cocoa powder until well combined.
-To use agar-agar in lieu of gelatin, stir 1 teaspoon agar-agar powder and 1/4 cup sugar into milk and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring often, until thickened, about 2 minutes. Proceed with the recipe. (This version will set much more quickly.)
-For extra flavor, infuse milk with a spice such as 3 or 4 star anise, 1 teaspoon crushed cardamom pods or whole cloves, or 3 or 4 cinnamon sticks. Before sprinkling gelatin over milk, heat milk and spice over medium-low heat until very hot, then cover, remove from heat and let sit for 5 to 10 minutes. Strain out spice and cool milk to room temperature, then proceed with the recipe.