A Piedmontese 'cooked cream' set with gelatin, barely sweetened with sugar and vanilla, meant to wobble on the plate and taste of cream itself.
Soften the gelatin
Soak the gelatin sheets in cold water until soft and pliable.
5 minWarm the cream
In a saucepan, warm the cream, milk, sugar and vanilla over medium heat, stirring until the sugar dissolves, without letting it boil.
Dissolve the gelatin
Squeeze out the softened gelatin and stir it into the warm cream until fully dissolved.
1 minStrain and pour
Strain the mixture to remove the vanilla pod, then pour into individual serving molds or glasses.
Chill to set
Refrigerate the panna cotta until fully set and firm to a light touch.
Unmold and serve
If using molds, dip briefly in warm water to loosen, then turn out onto plates to serve.
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