|Cook Time||30 minutes|
|Total Time||3½ hours|
This classic Italian dessert — shared with me years ago by a pastry chef who worked at Seattle’s La Spiga restaurant — is like a richer, smoother version of Jell-O pudding.
|2||cups heavy cream|
|⅓||cup sugar (increase sugar to ½ cup if serving the panna cotta plain)|
|1||package (1 Tbsp.) powdered gelatin|
|2 to 3||Tbsp. cold water|
|1||tsp. vanilla extract|
|⅛||cup hot water|
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