I Tried Ina Garten’s Favorite Valentine’s Day Dessert, and It Was Love at First Bite

Rita Wilson and Tom Hanks. Kurt Russell and Goldie Hawn. Blake Lively and Ryan Reynolds. Some duos seem just as sweet and in sync as chocolate and peanut butter.

After seeing their warm nature with each other on screen during years of Barefoot Contessa, then reading Ina Garten’s memoir Be Ready When the Luck Happens (which includes vulnerable behind-the-scenes peeks into their honest and loving marriage), Ina and Jeffrey are certainly part of that list. In fact, they might be at the top. Each February, I’m always interested to see how they’re celebrating their love.

A couple years ago, Ina shared a Valentine’s menu preview that really spoke to my single lady heart: “People usually spend Valentine’s Day with their one special person, but Jeffrey and I like to extend the love and include friends, as well,” Ina wrote in the social media caption. “Since Valentine’s Day is midweek this year, I’m making a simple dinner where things can be either prepped or made ahead so I’m not pressed for time.”

Ina planned to welcome everyone with Fig and Cheese Toasts paired with a round of Cosmopolitans. Later on, they’d sit down to a feast of Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and Oven-Roasted Vegetables. And for dessert? Ina skipped chocolate and instead served Vanilla Rum Panna Cotta with Salted Caramel. The dessert in particular caught my eye, so I decided to give it a go.

How to Make Ina Garten’s Vanilla Rum Panna Cotta

Panna cotta means “cooked cream” in Italian. In terms of texture, it’s thicker than pudding (thanks to the addition of gelatin) but slightly less set than flan (which earns its density from eggs).

Here’s how to make Ina’s Valentine’s Day-worthy panna cotta, which originally appeared in her 2016 cookbook Cooking for Jeffrey:

1. Bloom the gelatin. To a bowl with a bit of cold water, add a packet of unflavored gelatin. Stir and allow the gelatin to dissolve for 10 minutes. 
2. Make and chill the panna cotta. Meanwhile, in a large bowl, mix together heavy cream, plain yogurt, pure vanilla extract, and the seeds from a vanilla bean. In a saucepan over medium, heat heavy cream and sugar. Take the pan off the heat, then stir in the softened gelatin. Pour this cream-gelatin blend into the yogurt mixture. Spike it with dark rum, then pour the panna cotta base into serving glasses. Refrigerate overnight.
3. Finish with salted caramel. Just before you’re ready to serve, add caramel sauce (from a jar) and a splash of dark rum to a bowl and microwave until warm. Spoon a layer of caramel over each panna cotta, sprinkle with flaky sea salt, and serve with love.

Tips for Making Panna Cotta

If you, too, might be feeling inspired to prepare panna cotta for Valentine’s Day, Galentine’s Day, or any ol’ Tuesday, here are a few helpful pointers to keep in mind:

• Use the good vanilla. While walking through this recipe with PBS News Hour, Ina busts out her bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and says, “this is the time when pure vanilla extract makes all the difference in the world. Artificial ingredients just taste like chemicals.” I’m a firm believer that imitation vanilla still has its place (funfetti cake wouldn’t taste quite right without it!), but stick with pure extract or vanilla bean paste in this recipe.
• Pour with purpose. In that same segment, Ina suggests transferring the still-loose panna cotta mixture from a mixing bowl to a large measuring cup or pitcher with a spout so you can pour it without making a mess of your counter or the serving glasses. I followed suit and can confirm this trick is slick.
• Improvise on the topping. For the caramel portion, Ina suggests a “good caramel sauce” like Fran’s. (I also adore Stonewall Kitchen and Sunday Night Foods.) Keep in mind that “you can always do a little more caramel or a little more rum,” Ina tells PBS News Hour while stirring the two after measuring with her heart. 
• Switch up your spirits. Speaking of the rum, feel free to try this with bourbon instead if you’re partial to that corn-based spirit. If you’d like to keep this dessert N/A, simply skip the alcohol in the base and top your panna cotta with warm caramel sauce and a pinch of fleur de sel or Maldon sea salt.
• Contrast is key. While you could make the caramel ahead, Ina advocates for serving this chilled panna cotta crowned with warm caramel for the most satisfying experience. 
• Try a different topping. Fudge sauce, fruit jam or compote, or simply a drizzle of maple syrup would also work well if you prefer those over caramel. (Keep the flaky sea salt handy if you opt for maple—they make terrific teammates!)

The Verdict on Ina Garten’s Favorite Valentine’s Day Dessert

For holidays, or truly any day, I’m more of a cake or pie fan than a custard-craver. But who am I to question the dessert decisions of Ina…and Jeffrey?

I’m so glad that I trusted my culinary spirit guide, because this panna cotta was remarkably creamy, just sweet enough, and somehow craving-curing while not feeling too heavy. The rum makes the caramel taste more deeply of itself; it brings out the vanilla notes in particular and layers on a whisper of warm spices. I’m awarding bonus points for the fact that it’s designed to be made a day ahead and chilled overnight and feels fancy enough for company, but honestly, is quick and easy enough to pull together after a long workday. From start to finish, the panna cotta part of the project took me only 30 minutes, and the caramel topping added less than 5 minutes more.

Turns out, caramel and cooked cream make a really lovable duo, no matter the occasion. I don’t have a Jeffrey, but I do have a lot of love in my life. So this February, I look forward to following Ina’s lead to host a dinner party for a group of folks I’m lucky to have in my life. Now, I’m equipped with a dreamy dessert to act as the “cherry on top” at the end of the gathering.