Classic Panna Cotta

This is a wonderful creamy dessert. Not as rich as flan or or other custards because it has no eggs. Serve with whatever topping inspires you - fresh fruit, fruit compote, chocolate, you name it. I prefer fresh raspberries. It should be served very cold. If you plan to make this a day ahead, decrease the gelatin by 2 5/8 teaspoons (2 1/2 teaspoons plus 1/8 teaspoon) otherwise it may be too firm. Cooking time is chilling time.

Steps

Pour milk into medium saucepan.

Sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin.

Meanwhile , turn contents of two ice cube trays into large bowl.

Add 4 cups cold water.

Measure cream into large measuring cup or pitcher.

With paring knife , scrape vanilla seeds into cream.

Place pod in cream along with seeds and set mixture aside.

Set eight wine glasses or 4-ounce ramekins on baking sheet.

Heat milk and gelatin mixture over high heat , stirring constantly , until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer , about 1 minutes.

Off heat , add sugar and salt.

Stir until dissolved , about 1 minute.

Stirring constantly , slowly pour cream with vanilla into saucepan containing milk , then transfer mixture to medium bowl and set bowl over ice water bath.

Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer , about 10 minutes.

Strain mixtu.

Ingredients

whole milk, gelatin, heavy cream, vanilla beans, granulated sugar, table salt