Technically speaking, panna cotta means “cooked cream.” Emotionally speaking, it means I’ll be about to impress someone with very little effort and a whole lot of vanilla bean specks. The texture is pure silk, the flavor soft and floral, like a whispered promise of dessert done right. A few blueberries and a spread of raspberry preserves on top makes it feel fancy, but the real magic is how simple it is. Inspired by Julie & Julia, cooking my way through all three Magnolia Table cookbooks by Joanna Gaines. I’m calling it The Jeanie Jo & Joanna Project. Recipe 97 of 457 is Vanilla Bean Panna Cotta — and here’s how it turned out. Effortlessly elegant, subtly sweet, and worthy of a little happy-dance in the kitchen. 360 recipes to go! Gracefully yours, 🫶🏻 Jeanie Jo LTKHome