Serves 4 to 6
1 3 oz. box Jell-O, flavor of your choice
1 1/2 C whole milk
3 tsp powdered gelatin
1/3 C sugar
1 1/2 C heavy cream
1 tsp vanilla extract
1/4 tsp kosher salt
clear drinking glasses, for serving
1 muffin tin
1 hand towel
Prepare Jell-O according to package instructions, being careful to mix slow, not creating bubbles.
Cover muffin tin with a hand towel. Secure serving glasses, on an angle, in the cups of the tin. Use additional towels or paper towels, if needed.
Pour equal amounts of Jell-O into each glass, using a measuring cup if needed, filling each halfway.
Refrigerate for 2 to 4 hours, until completely set.
10-15 minutes before Jell-O has fully set, pour the milk into a saucepan. Sprinkle evenly with powdered gelatin and allow to bloom for 5 minutes, or until the surface of the milk looks wrinkled.
Heat 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.
Check for granules of gelatin before proceeding.
If no granules, add sugar and stir to dissolve.
Remove from heat and whisk in heavy cream, vanilla extract, and salt.
Cool to room temperature before filling glasses.
Remove Jell-O-filled glasses from refrigerator and muffin tin.
Pour panna cotta mixture into the cups against the opposite side of the glass, covering the Jell-O completely, and filling the glass.
Return to refrigerator and chill for 1 to 2 hours before serving.