Vanilla Bean Panna Cotta

Ingredients

• For the flavored base:
• 14 ounces heavy cream
• 8 ounces whole milk
• 1 Tahitian vanilla bean, split lengthwise, seeds reserved
• 2 1/2 ounces sugar
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
• For the gelatin:
• 1/4 ounce unflavored gelatin powder, such as NOW Foods
• 2 ounces whole milk
• 1/2 teaspoon vanilla extract
• To Serve:
• 6 to 8 ounces fresh fruit, plain or sprinkled with sugar to taste, optional

Directions

1. For the flavored base, add the cream, milk, and vanilla bean pod to a 3-quart stainless steel saucier and warm over medium heat. Once the mixture is hot enough to steam, take it off the burner, cover the pan so the dairy does not reduce, and let the vanilla infuse for anywhere from 1 and 24 hours, depending on your timing and how pronounced you want the flavor. While that sits, work the vanilla seeds into the sugar with your fingers to loosen any clumps, then stir in the salt.
2. For the gelatin, right before continuing with the panna cotta, put the gelatin powder, milk, and vanilla extract in a small bowl. Blend with a fork until smooth, then leave it to hydrate for about 10 minutes.
3. Warm the dairy again until it is steaming. Lift out the vanilla pod, then run a flexible spatula along the inside to capture the flavorful paste and stir it back into the dairy. The pod can be rinsed, dried, and saved for another use. Away from the heat, whisk in the vanilla sugar mixture and the bloomed gelatin. Pour everything into a 4-cup measuring cup with a spout, then let it cool to lukewarm, stirring occasionally so the mixture stays evenly blended.
4. When the mixture has cooled, arrange 6 ramekins or small serving glasses. Pour about 3 1/2 ounces (1 shy cup; 100g) of the panna cotta base into each one. Cover each dish with plastic and chill until gently set, at least 4 hours, or longer for a firmer texture. The set will keep developing as it chills, but after 12 hours it will be as firm as it is going to get. Serve the panna cottas with fresh or lightly macerated fruit, if you like.