Place 2 tablespoons of water in a small bowl and sprinkle powdered gelatin over the surface and stir well. Let stand for 5-10 minutes to soften and bloom.
Cut the vanilla bean in half and with the back of the knife or a teaspoon scrap out the seeds.
Put the vanilla bean and scraped seeds into a medium saucepan with cream, remaining milk, sugar and salt. Heat until just before boiling point. A few bubbles will start forming around the edges of the saucepan, steam will rise and the sugar should be dissolved. Remove from heat and let it stand for 5 minutes for the flavours to infuse.
Heat the bloomed gelatin in the microwave for 10-20 seconds until melted and there are no lumps.
Stir the melted gelatin mixture into the cream/milk and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
Strain into a 4 cup jug to remove the vanilla and any pieces that may have broken off. Place the jug in the fridge until it cools completely but doesn't set. Stir every now and then.
Then pour cream/milk mixture into 8 individual serving glasses.
Cover the glasses with plastic wrap and refrigerate for at least 4-6 hours, or until completely set.
Serve with fruit and chopped nuts.
Notes
The gelatin powder used is platinum strength. As a guide, 2 teaspoons will set 2 cups plus 4 teaspoons of liquid (or 2 metric cups (500mls).
Tips for success
Be sure to add the gelatin to cold milk. The gelatin will bloom and become really thick.
Heat cream/milk mixture gently over low to medium heat. This is not meant to boil.
Stir the bloomed gelatin into the cream/milk mixture OFF the heat. Don't boil gelatin because it will lose it's setting properties.
Pouring from a jug will ensure serving glasses remain clean of spills.
After pouring panna cotta mixture into serving glasses, cover with plastic wrap and carefully place in the refrigerator to set.