Caramel Panna Cotta

1.In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5-10 minutes until softened.

2.In a medium saucepan, combine the heavy cream, whole milk, and 1/4 cup of the granulated sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes. Remove from heat.

3.Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved.

4.Stir in the vanilla extract and sea salt. Set aside.

5.Prepare the caramel topping: In a clean, heavy-bottomed saucepan, combine the remaining 1/4 cup granulated sugar and 3 tablespoons water. Cook over medium heat without stirring, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Watch carefully to avoid burning.

6.Remove the caramel from heat and immediately whisk in the butter until melted and smooth.

7.Slowly add the warmed heavy cream to the caramel mixture while whisking continuously. Be cautious as the mixture will bubble vigorously. Stir until smooth and set aside to cool slightly.

8.Pour the panna cotta mixture evenly into six 4-ounce (120 ml) serving glasses or ramekins. Refrigerate for at least 4 hours or until set.

9.Once the panna cotta is firm, spoon the caramel topping evenly over each serving.

10.Serve chilled, optionally garnished with a small sprinkle of flaky sea salt or a fresh mint leaf for contrast.