Ingredients :

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split and scraped
• 2 1/4 teaspoons unflavored powdered gelatin
• 3 tablespoons cold water

Method :

1. Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom.
2. In a medium saucepan, combine the heavy cream, whole milk, sugar, and the scraped vanilla bean seeds and pod.
3. Warm the mixture over medium heat until the sugar dissolves and it begins to simmer, then remove from heat.
4. Discard the vanilla pod, then stir in the bloomed gelatin until completely dissolved.
5. Pour the mixture into four ramekins or dessert cups and refrigerate for at least 4 hours until fully set.
6. Gently unmold onto plates or serve directly in the cups.

Recipe Notes :

Chef Pro Tip: Lightly oil your ramekins with a neutral oil if you plan to unmold the panna cotta for a flawless presentation. Variation Idea: Serve topped with a simple fresh raspberry coulis for a tart contrast. Storage Tip: Keep tightly covered with plastic wrap in the refrigerator for up to 3 days.