Heavenly Sweet Vanilla Bean Panna Cotta

1In a medium saucepan, combine the heavy cream (2 cups), whole milk (1 cup), granulated sugar (½ cup), vanilla extract, and the scraped seeds from the vanilla bean (1). Heat over medium heat until the mixture is hot but not boiling, stirring occasionally to dissolve the sugar.

2In a small bowl, sprinkle the gelatin over the cold water (3 tablespoons) and let it sit for about 5 minutes until it blooms and becomes gelatinous.

3Once the cream mixture is hot, remove it from the heat and stir in the bloomed gelatin until fully dissolved.

4Pour the mixture into individual serving cups or ramekins. Allow it to cool to room temperature before covering with plastic wrap.

5Refrigerate for at least 4 hours, or until the panna cotta is set and firm to the touch.

6To serve, gently run a knife around the edge of each panna cotta and invert onto a plate, or serve directly in the cups. Garnish with fresh berries and mint leaves.