Bloom the sheets fully in cold water and stir them into warm cream until no streaks remain. A gentle heat keeps the cream smooth; the molds need at least five hours to set.
Make ahead Make the molds the day before and chill them covered. Unmold just before serving; add a topping at the table if you like.
Panna cotta
Prep 30 min · Cook 5 min · Rest 5 hr · Serves 4 · Difficulty Easy
Method
Place the gelatin sheets in a bowl of cold water for 10–15 minutes. Set out four 150 ml molds.Place the gelatin sheets in a bowl of cold water for 10–15 minutes. Set out four ⅔ cup molds.
Split the vanilla bean lengthwise and scrape out the seeds. Put the cream, sugar, seeds and pod in a saucepan.Split the vanilla bean lengthwise and scrape out the seeds. Put the cream, sugar, seeds and pod in a saucepan.
Warm over low heat, stirring, until steaming and just at a gentle boil; remove from the heat at once and lift out the pod.Warm over low heat, stirring, until steaming and just at a gentle boil; remove from the heat at once and lift out the pod.
Drain the softened gelatin and press it lightly. Add it to the hot cream and stir until completely dissolved and smooth.Drain the softened gelatin and press it lightly. Add it to the hot cream and stir until completely dissolved and smooth.
Pour the mixture into the four molds. Refrigerate for at least 5 hours, until set. To unmold, dip each mold in hot water for a few seconds and turn it onto a plate.Pour the mixture into the four molds. Refrigerate for at least 5 hours, until set. To unmold, dip each mold in hot water for a few seconds and turn it onto a plate.
