EFK Panna Cotta

Ingredients

<p>2 cups heavy cream</p>

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<p>1/2 cup whole milk</p>

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<p>1/3 cup granulated sugar</p>

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<p>2 1/4 teaspoons unflavored powdered gelatin</p>

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<p>3 tablespoons cold water</p>

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<p>2 teaspoons pure vanilla extract, or seeds from 1 vanilla bean</p>

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<p>Pinch of fine sea salt</p>

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<p>Fresh berries or fruit compote, optional for serving</p>

Directions

<p>Sprinkle the gelatin evenly over the cold water in a small bowl and let it bloom for 5 minutes.</p>

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<p>Combine the cream, milk, sugar, vanilla and salt in a saucepan. Heat over medium-low heat, stirring, until steaming and the sugar is dissolved. Do not let the mixture boil.</p>

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<p>Remove from the heat. Whisk in the bloomed gelatin until completely dissolved.</p>

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<p>Divide among 6 small ramekins or glasses. Cool briefly, cover and refrigerate for at least 4 hours, until softly set.</p>

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<p>Serve in the ramekins or briefly dip the outside of each ramekin in warm water and invert onto a plate. Add berries or fruit compote if desired.</p>