1 – 3-ounce box Jell-O, any kind
1-½ cups Whole Milk
3 teaspoons Powdered Gelatin
⅓ cup Sugar
1-½ cups Heavy Cream
1 teaspoon pure Vanilla Extract
¼ teaspoon Kosher Salt
Clear drinking glasses for serving
Prepare the Jell-O according to the package instructions. Then take a muffin pan, cover with a tea towel, and secure serving glasses on an angle in the cups of the tin. Try to have each glass positioned at the same angle, if possible. Using a measuring cup, pour equal amounts of cooled Jell-O into each glass, filling each one about halfway. Place in the refrigerator for 2 to 4 hours, until completely set.
When the Jell-O has set, pour the milk into a saucepan. Sprinkle it evenly with the powdered gelatin and allow to bloom for about 5 minutes, until the surface of the milk looks wrinkled.
Gently heat the milk over medium-low heat to dissolve the gelatin, stirring frequently. The milk should get hot but never boil or simmer. Remove from heat at the first sign of steam. Dip a spoon into the milk to see if any granules of gelatin remain before proceeding.
Add the sugar and stir to dissolve.
Remove from the heat and whisk in the heavy cream, vanilla extract and salt. Allow the mixture to cool to room temperature.
Remove the Jell-O-filled glasses from the refrigerator and stand upright. Tilt the cups so the tip of Jell-O angle is facing upward and gently pour the cooled panna cotta mixture into the cups against the opposite side of the glass, covering the Jell-O completely.
Return to the refrigerator and chill for 1 to 2 hours before serving.
Do not overmix the Jell-O. If bubbles appear they will harden and be visible in the final presentation of the dessert.
If the panna cotta cream mixture is too warm it will melt the Jell-O. Make sure it has cooled completely before proceeding with the recipe.
Serves 4 to 6 (depending on glass size)
Prep Time: 15 minutes
Total Time: 4 to 5 hours