To start the panna cotta, split the vanilla bean in half length-wise and scrape out the seeds.
Using a small pot, add the vanilla bean and seeds, along with the cream, salt and powdered sugar. Bring to a gentle boil over low heat.
While the cream heats up, pour the gelatin over the milk and mix well. Set aside.
Once the cream comes to a gentle boil, immediately turn off the heat. Remove the vanilla bean and discard. Add the gelatin mixture and whisk until smooth.
Transfer the mixture to a medium-sized bowl and let cool to room temperature, stirring occasionally.
- 1 whole vanilla bean
- 1 cup heavy cream
- 1/4 tsp table salt
- 1/2 cup powdered sugar
- 2 1/2 tsp gelatin powder (1 package)
- 1/8 cup milk