Vanilla Panna Cotta

2 cups heavy cream

1 vanilla bean

½ cup sugar

1 ½ teaspoons unflavored gelatin

½ cup whole milk

½ cup whole milk Greek yogurt

Sliced strawberries or whole blueberries and fresh mint, for garnish

Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod. Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.

Dip each ramekin three-quarters of the way in warm water, which will gently loosen the panna cotta from the dish. Once loosened, invert onto a plate. Garnish each panna cotta with strawberries or whole blueberries and mint, and enjoy!