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Tarragon Panna Cotta

Prep Time5 mins
Cook Time40 mins
Total Time2 hrs 45 mins


  • 2 teaspoons powdered gelatin
  • 1 cup heavy cream
  • 1 cup whole milk
  • ¼ cup sugar 
  • 2 tablespoons fresh tarragon leaves packed


  • In a small bowl, sprinkle the gelatin into 2 tablespoons of cold water and stir. Set aside to let bloom.
  • Place the heavy cream, milk, sugar, and tarragon in a medium nonreactive saucepan and bring to boil. Immediately remove the pan from the heat, whisk in the gelatin, and let it bloom for 5 minutes.
  • Cover the pan and steep for 30 minutes.
  • Pour through a fine-mesh strainer into a bowl, pushing on the tarragon with a small ladle or spoon to extract all of its flavor.
  • Ladle the panna cotta liquid into 4-ounce ramekins or desired serving dishes and transfer to the refrigerator. Let cool until set.