- 1 cup whole milk
- 3 teaspoons unflavored powdered gelatin
- 3 cups whipping cream 35% butterfat
- 1/2 granulated sugar
- pinch salt
- 1 vanilla bean
Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
Cut the vanilla bean in half and with the back of the knife or a teaspoon scrap out the seeds.
Pour the milk into the saucepan. Add the scraped vanilla bean seeds and the vanilla bean.
Place the saucepan over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
Next, add the cream, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar has dissolved 5-7 minutes.
Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
Refrigerate at least 6 hours or overnight. Add garnishes and serve.