A TRIO OF PANNA COTTAS

SOUR CREAM PANNA COTTA

For the panna cottas

• Cooking spray
• 1-1/2 cups whole milk
• 1-1/2 tsp. unflavored powdered gelatin
• 1/3 cup granulated sugar
• 1-1/2 cups full-fat sour cream
• 1/2 tsp. pure vanilla extract
• Pinch table salt

Make the panna cottas

• Lightly spray six 6- to 8-oz. ramekins, small bowls, or pastry molds with cooking spray.
• Put the milk in a 2-quart saucepan and sprinkle with the gelatin. Allow the gelatin to soften for about 5 minutes. Place the saucepan over low heat and whisk in the sugar until the gelatin and sugar are completely dissolved, 2 to 3 minutes. Rub a little between your fingers to check. (Avoid simmering, which destroys the gelatin’s thickening ability; if you see bubbles, remove from the heat and let it cool.)
• Off the heat, whisk in the sour cream, vanilla and salt.
• Transfer the mixture to a large measuring cup and divide among the prepared ramekins. Cover loosely with plastic wrap. Refrigerate until set, 1 to 2 hours.
• Serve the panna cottas in their ramekins, or unmold: Moisten six serving plates with a little warm water (this makes it easier to center the panna cottas). Loosen the edges of a panna cotta with a fingertip, then slowly invert it onto a plate. Gently jiggle the ramekin side to side until the panna cotta slips out. Lift the ramekin, reposition the panna cotta on the plate, if needed, and pat the plate dry. Serve, chilled for a firm panna cotta or at room temperature for a softer one, with the sauce.

Buttermilk Panna Cotta 

For the panna cottas

• Cooking spray
• 1-1/2 cups heavy cream
• 2-1/2 tsp. unflavored powdered gelatin (substitute vegan gelatin for a vegetarian dessert)
• 1/3 cup granulated sugar
• 1-1/2 cups buttermilk
• 1 tsp. pure vanilla extract
• Pinch table salt

Make the panna cottas

• Lightly spray six 6- to 8-oz. ramekins, small bowls, or pastry molds with cooking spray.
• Put the cream in a 2-quart saucepan and sprinkle with the gelatin. Allow the gelatin to soften for about 5 minutes. Place the saucepan over low heat and whisk in the sugar until the gelatin and sugar are completely dissolved, 2 to 3 minutes. Rub a little between your fingers to check. (Avoid simmering, which destroys the gelatin’s thickening ability; if you see bubbles, remove from the heat and let it cool.)
• Off the heat, whisk in the buttermilk, vanilla and salt.
• Transfer the mixture to a large measuring cup and divide among the prepared ramekins. Cover loosely with plastic wrap. Refrigerate until set, 1 to 2 hours.
• Serve the panna cottas in their ramekins, or unmold: Moisten six serving plates with a little warm water (this makes it easier to center the panna cottas). Loosen the edges of a panna cotta with a fingertip, then slowly invert it onto a plate. Gently jiggle the ramekin side to side until the panna cotta slips out. Lift the ramekin, reposition the panna cotta on the plate, if needed, and pat the plate dry. Serve, chilled for a firm panna cotta or at room temperature for a softer one, with the sauce.

Classic Panna Cotta

For the panna cotta

• Cooking spray
• 3 cups half-and-half
• 2 tsp. unflavored powdered gelatin
• 1/3 cup granulated sugar
• 1 tsp. pure vanilla extract
• Pinch table salt

Make the panna cottas

• Lightly spray six 6- to 8-oz. ramekins, small bowls, or pastry molds with cooking spray.
• Put 1-1/2 cups of the half-and-half in a 2-quart saucepan and sprinkle with the gelatin. Allow the gelatin to soften for about 5 minutes. Place the saucepan over low heat and whisk in the sugar until the gelatin and sugar are completely dissolved, 2 to 3 minutes. Rub a little between your fingers to check. (Avoid simmering, which destroys the gelatin’s thickening ability; if you see bubbles, remove from the heat and let it cool.)
• Off the heat, whisk in the remaining 1-1/2 cups half-and-half, the vanilla and salt.
• Transfer the mixture to a large measuring cup and divide among the prepared ramekins. Cover loosely with plastic wrap. Refrigerate until set, 1 to 2 hours.
• Serve the panna cottas in their ramekins, or unmold: Moisten six serving plates with a little warm water (this makes it easier to center the panna cottas). Loosen the edges of a panna cotta with a fingertip, then slowly invert it onto a plate. Gently jiggle the ramekin side to side until the panna cotta slips out. Lift the ramekin, reposition the panna cotta on the plate, if needed, and pat the plate dry. Serve, chilled for a firm panna cotta or at room temperature for a softer one, with the sauce.