Vanilla Panna Cotta

Instructions

1. 1

   Pour the milk into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it sit for 5 minutes to bloom - the gelatin will absorb the liquid and become spongy.

2. 2

   In a medium saucepan, combine the heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is just about to simmer (small bubbles will form around the edges). Do not let it boil.

3. 3

   Remove the cream mixture from heat and add the bloomed gelatin mixture. Stir gently but thoroughly until the gelatin completely dissolves, about 1-2 minutes.

4. 4

   Stir in the vanilla extract and mix well.

5. 5

   Strain the mixture through a fine-mesh sieve into a pouring vessel to remove any lumps.

6. 6

   Divide the mixture evenly among 6 small ramekins, glasses, or molds (about 100ml or 1/3 cup each).

7. 7

   Cover each container with plastic wrap, ensuring the wrap doesn't touch the surface of the panna cotta.

8. 8

   Refrigerate for at least 4 hours or overnight until completely set. The panna cotta should jiggle slightly when gently shaken.

9. 9

   To serve, run a thin knife around the edge of each panna cotta and invert onto serving plates, or serve directly in the glasses topped with fresh berries, fruit coulis, or caramel sauce.