Panna Cotta Failure

Panna Cotta can be a bit finicky, but with some adjustments, you'll be able to enjoy a delicious, creamy dessert.

Ingredients:

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 1/4 teaspoons gelatin (about 1 envelope)
• 3 tablespoons cold water

Instructions:

1. Start by measuring and assembling all your ingredients.
2. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5-10 minutes. It should become soft and absorb the water.
3. In the meantime, in a saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over low-medium heat, stirring constantly until the sugar dissolves. Do not let it boil. It should be warm to the touch but not hot.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Gradually whisk the gelatin mixture into the warm cream mixture, making sure it's fully dissolved. If you notice any lumps, gently heat the mixture while stirring to dissolve them.
6. Strain the mixture through a fine-mesh sieve to remove any undissolved gelatin or lumps.
7. Pour the strained mixture into individual ramekins or serving glasses.
8. Refrigerate the Panna Cotta for at least 4 hours, or until it's set. It's important not to rush this step; give it time to firm up.
9. If you find that your Panna Cotta didn't set properly, you can try placing it back in the refrigerator for additional time. It should eventually firm up.
10. If you're still experiencing issues with the texture or consistency, you can adjust the gelatin content by using a little more gelatin and water or reducing it slightly in your next attempt to achieve the desired consistency.