Panna Cotta

2 c. heavy cream

1 c. whole milk

½ c. granulated sugar

1 t. vanilla extract (or seeds from 1 vanilla bean)

2 ½ t. unflavored gelatin powder

3 T. cold water

Prepare the gelatin. In a small bowl, sprinkle the gelatin over the cold water. Let it sit for about 5 minutes to bloom.

Heat the cream mixture. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.

Add the vanilla. If using a vanilla bean, split it and scrape the seeds into the cream mixture. Add the pod as well. If using vanilla extract, add it after removing the mixture from heat.

Dissolve the gelatin. Remove the saucepan from the heat and take out the vanilla bean pod, if used. Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved.

Strain and pour. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This step ensures a smooth panna cotta by removing any undissolved gelatin or vanilla bean pieces.

Chill. Pour the mixture into individual ramekins or serving glasses. Let them cool to room temperature before covering with plastic wrap. Refrigerate for at least 4 hours, or until set.

Serve. To unmold, dip the ramekins briefly in hot water and run a knife around the edge before inverting onto a plate. Alternatively, serve directly in the glasses or ramekins. Top with fresh berries, fruit compote, or a drizzle of caramel or chocolate sauce if desired.