Ingredients
1/2 cup granulated sugar
2 cups heavy cream
1 vanilla bean pod (or 1 teaspoon vanilla extract)
1 packet (about 2 1/4 teaspoons) powdered gelatin
3 tablespoons cold water
Instructions
Prepare Gelatin:
In a small bowl, sprinkle gelatin over cold water. Let it sit for 5-10 minutes until it blooms (becomes spongy).
Infuse Cream Mixture:
In a saucepan, combine heavy cream and sugar. If using a vanilla bean pod, split it lengthwise, scrape the seeds into the cream mixture, and add the pod as well. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture just starts to simmer. Remove from heat and let it steep for 10-15 minutes.
Strain and Reheat:
If using vanilla bean pod, strain the cream mixture through a fine-mesh sieve to remove the pod and any seeds. Return the infused cream mixture to the saucepan. If using vanilla extract, skip this step.
Incorporate Gelatin:
Reheat the cream mixture over medium heat until it is warm but not boiling. Remove from heat. Add the bloomed gelatin and stir until completely dissolved.
Pour into Molds:
Lightly grease ramekins or molds with a neutral oil or cooking spray. Pour the cream mixture evenly into the prepared molds.
Chill:
Cover each mold with plastic wrap or foil and refrigerate for at least 4 hours, or until set.
Serve:
To serve, run a knife around the edge of each mold to loosen the panna cotta. Invert onto plates and serve chilled.
Enjoy.