The wobble test made dessert: barely-set vanilla cream that trembles like it might not survive the journey to the table. Minimal gelatin is the entire craft.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Equipment
Mixing bowls
Whisk
Baking pan
Prep checklist
Gelatin — bloomed in 3 tbsp cold water
Vanilla Extract — or a scraped bean
Strawberries — macerated with 1 tbsp sugar
3 steps
Method
1
Bloom the gelatin in cold water 5 minutes. Warm cream, milk, sugar, and vanilla to steaming — never boiling.
8 min — timer available in cooking mode
2
Whisk in the bloomed gelatin off the heat until vanished. Strain into glasses or molds.
Why this works
The minimum-gelatin philosophy: it should barely hold. Rubber panna cotta is a solved crime with a known suspect.
3
Chill 4+ hours. Serve in the glass, or dip molds in hot water 5 seconds and invert with faith. Strawberries over.
240 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Covered at cool room temperature 2 days, or refrigerated up to 5.
Freezing
Most baked desserts freeze well for 2 months, tightly wrapped.
Reheating
Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.
Make ahead
Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.
Wine pairing
A small glass of something sweeter than the dessert itself.
Beer pairing
An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.