Authentic Italian Panna Cotta

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1. 1Step 1: Pour the milk into a small saucepan (off the heat). Sprinkle the gelatin evenly over the surface and let it sit for 5 minutes to bloom.
2. 2Step 2: Set the pan over medium-low heat. Warm the milk gently, stirring, until the gelatin is fully dissolved — about 2–3 minutes. Do not let it boil.
3. 3Step 3: Add the cream, sugar, salt, and vanilla. Stir slowly for 3–4 minutes, just until the sugar dissolves and the mixture is hot and glossy (steaming, never boiling).
4. 4Step 4: Off the heat, strain the mixture through a fine sieve into a pouring jug — this catches any un-dissolved gelatin and gives you the silkiest texture.
5. 5Step 5: Divide between ramekins, small glasses, or teacups. Let cool 15 minutes on the counter, then chill uncovered until the surface is set (about 30 min) and finally cover.
6. 6Step 6: Refrigerate at least 4 hours, ideally overnight. Serve chilled, straight in the glass, or dip the ramekin briefly in warm water and invert onto a plate. Top just before serving.
7. 7Step 7: Pistachio Panna Cotta: Warm 2–3 tablespoons of Sicilian Pistachio DOP Cream from Bronte for 10 seconds until pourable, then spoon a generous swirl over each chilled panna cotta. Finish with a few crushed pistachios if you have them.
8. 8Step 8: Strawberry Panna Cotta: Open a bottle of Sicilian Strawberry Nectar from Mamma Mia and reduce 1 cup in a small saucepan for 5 minutes until slightly syrupy. Cool completely, then spoon over.
9. 9Step 9: Orange Marmalade Panna Cotta: A generous spoonful of authentic Sicilian Orange Marmalade straight from the jar — the bittersweet, deep-amber kind Italians eat at breakfast. Spoon over each panna cotta.