Classic Vanilla Panna Cotta

Instructions

1. 1

   Sprinkle the gelatin over cold water in a small bowl and let it bloom for 5 minutes until softened and spongy.

2. 2

   In a medium saucepan, combine heavy cream, whole milk, and sugar. Scrape the vanilla bean seeds into the mixture and add the pod. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just begins to simmer around the edges. Do not boil.

3. 3

   Remove the saucepan from heat and discard the vanilla pod. Add the bloomed gelatin and salt, whisking continuously until the gelatin is completely dissolved, about 2 minutes.

4. 4

   Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher for easy pouring.

5. 5

   Lightly grease six 4-ounce ramekins or molds with neutral oil. Divide the cream mixture evenly among the ramekins.

6. 6

   Let the ramekins cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.

7. 7

   To serve, run a thin knife around the edge of each ramekin, place a serving plate on top, and invert to unmold. Top with fresh berries and mint leaves.