Panna Cotta
Roughly based on Cook's Illustrated recipe, makes ~4-6 small ramekins
Ingredients
2/3 cup milk
1-3/4 tsp gelatin
2 cups (1 pint) cream
1/2 vanilla bean (about ~2", or 1.5 tsp vanilla extract)
4 tbsp sugar
Pinch salt
Instructions
Milk in saucepan: sprinkle gelatin on top, wait 10 min
Prep ice in a bowl with cold water
Cut vanilla bean lengthwise, scrape seeds & bean into cream, let steep
Heat milk on high heat until 135° (or slightly "steamy") and gelatin dissolved, ~1.5-2 minutes
Remove from heat, add sugar & salt and stir until dissolved
Pour in cream, stirring constantly, then set bowl on ice-water bath
Stir until consistency of eggnog & 50° (or cool to the touch), ~10-15 min
Optional: wipe a small amount of oil (e.g. olive oil) inside the ramekins (if you want to turn them over, versus eat in the ramekin)
Strain into ramekins, cover and refrigerate >4 hours
Optional: serve with some fruit, fruit jelly/compote, honey, edible flowers, and/or mint