There is a good chance you already have all the ingredients for this simple and tasty panna cotta hiding in your kitchen.
2 cups half-and-half
3 teaspoons powdered gelatin
1 cup coffee creamer (milk and cream based)
Let's get Cooking...
Coat 6 ramekins with cooking spray, and wipe with a paper towel to remove the excess.
Into a saucepan, add the half-and-half. Sprinkle the gelatin over the top. Let it sit until the surface wrinkles and the gelatin is beginning to dissolve, about 5 minutes.
Add coffee creamer to saucepan and turn on low heat to warm slowly, while whisking gently. Don't let the milk get too hot or start steaming.
Check to see if gelatin has dissolved by dipping a spoon in and looking for any grains. Once gelatin has dissolved, remove the pan from heat.
Pour mixture evenly into the ramekins, and place in the refrigerator to chill and set. If serving from the ramekins, chill for 1 to 2 hours.
To unmold, chill for at least 4 hours or overnight. Fill a bowl with warm water. Use a thin knife to separate the panna cotta from the mold by running the blade around the sides, only going deep enough to release a bit of the base. Place the ramekins in the hot water up to the lips for 3 seconds. Flip onto a plate.