Panna Cotta Story

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[{"selector":"#anim-f80f99eb-afbf-46ef-8461-c10c361ce8d9","keyframes":{"transform":["scale(1.8)","scale(1.1)"]},"delay":0,"direction":"normal","duration":800,"easing":"cubic-bezier(0.645, 0.045, 0.355, 1)","fill":"both"}] [{"selector":"#anim-6127fd61-45c0-45f9-8668-a1976c1d0826","keyframes":{"transform":["scale(1)","scale(0.91)"]},"delay":800,"direction":"normal","duration":6000,"easing":"linear","fill":"both"}] [{"selector":"#anim-89a5b6ea-4c45-4695-b5df-4200f15aca26","keyframes":{"transform":["translate3d(0px, -100%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"direction":"normal","duration":800,"easing":"cubic-bezier(0.645, 0.045, 0.355, 1)","fill":"both"}] [{"selector":"#anim-38c5e1f4-6584-4526-85f7-789d268ad14f","keyframes":{"transform":["translate3d(0px, 100%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"direction":"normal","duration":800,"easing":"cubic-bezier(0.645, 0.045, 0.355, 1)","fill":"both"}] [{"selector":"#anim-f43a6088-6c7e-4240-8b86-cfedb760eb37","keyframes":{"opacity":[0,1]},"delay":350,"direction":"normal","duration":600,"easing":"cubic-bezier(0.215, 0.61, 0.355, 1)","fill":"both"}] [{"selector":"#anim-cbec7c64-fb0c-43dc-8cb1-0239e385a857","keyframes":{"opacity":[0,1]},"delay":500,"direction":"normal","duration":600,"easing":"cubic-bezier(0.215, 0.61, 0.355, 1)","fill":"both"}] RECIPE HIGHLIGHT Panna cotta (Italian cooked cream) uses few ingredients. The result is a rich and silky dessert that pairs beautifully with fresh raspberry sauce.

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[{"selector":"#anim-58716957-6347-4a69-b78a-6ec8063b79ad","keyframes":{"transform":["translate3d(50%, 50%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"direction":"normal","duration":1000,"easing":"cubic-bezier(0.645, 0.045, 0.355, 1)","fill":"both"}] [{"selector":"#anim-e8c9bbf9-c25b-4dae-926b-1f33f0609ece","keyframes":{"transform":["scale(2)","scale(1)"]},"delay":0,"direction":"normal","duration":1000,"easing":"cubic-bezier(0.645, 0.045, 0.355, 1)","fill":"both"}] [{"selector":"#anim-c3248968-c022-4844-a1cf-883ed59fd70a","keyframes":{"transform":["translate3d(0px, -50%, 0)","translate3d(0px, 0px, 0)"]},"delay":650,"direction":"normal","duration":600,"easing":"cubic-bezier(0.645, 0.045, 0.355, 1)","fill":"both"}] [{"selector":"#anim-fa2c5536-623d-4067-ad9e-b8a594398ec2","keyframes":{"opacity":[0,1]},"delay":650,"direction":"normal","duration":600,"easing":"cubic-bezier(0.645, 0.045, 0.355, 1)","fill":"both"}] [{"selector":"#anim-24b40e0b-94bc-4d55-a10b-6fe6079a5bd4","keyframes":{"transform":["translate3d(0px, -50%, 0)","translate3d(0px, 0px, 0)"]},"delay":700,"direction":"normal","duration":600,"easing":"cubic-bezier(0.645, 0.045, 0.355, 1)","fill":"both"}] [{"selector":"#anim-1947d231-3321-4424-aebd-26368acb7db2","keyframes":{"opacity":[0,1]},"delay":700,"direction":"normal","duration":600,"easing":"cubic-bezier(0.645, 0.045, 0.355, 1)","fill":"both"}] [{"selector":"#anim-b7ac0df3-bd69-459f-bde1-e71b7f8e1fc9","keyframes":{"transform":["translate3d(0px, 100%, 0)","translate3d(0px, 0px, 0)"]},"delay":900,"direction":"normal","duration":600,"easing":"cubic-bezier(0.215, 0.61, 0.355, 1)","fill":"both"}] [{"selector":"#anim-5ce9fe9b-5885-4096-aa87-8520bc15319d","keyframes":{"transform":["translate3d(0px, -100%, 0)","translate3d(0px, 0px, 0)"]},"delay":900,"direction":"normal","duration":600,"easing":"cubic-bezier(0.215, 0.61, 0.355, 1)","fill":"both"}] [{"selector":"#anim-d9f9d474-39e6-4150-ad31-5e7c55170853","keyframes":{"opacity":[0,1]},"delay":1200,"direction":"normal","duration":300,"easing":"cubic-bezier(0.215, 0.61, 0.355, 1)","fill":"both"}] MAKING THE CUSTARD Milk, sugar, and vanilla are warmed to 180°F. The gelatin is bloomed then stirred into the warm mixture. Once the mixture cools to 120°F, heavy cream is added. GET INGREDIENTS

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