Bloom the Gelatin: Start by sprinkling 2 ½ teaspoons of unflavored gelatin over 3 tablespoons of cold water in a small bowl. Allow it to sit for about 5 minutes until it swells and becomes a thick gel-like texture.

Heat the Cream Mixture: In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and ½ cup of granulated sugar. Heat the mixture over medium heat, stirring occasionally until the sugar fully dissolves and the mixture is hot but not boiling.

Incorporate the Gelatin: Once the cream mixture is hot, remove the saucepan from the heat and carefully add the bloomed gelatin to the warm cream, stirring vigorously until completely dissolved.

Add Flavor: After the gelatin is fully dissolved, stir in 1 teaspoon of vanilla extract.

Pour into Ramekins: Carefully divide the mixture among six ramekins or serving glasses, pouring through a fine mesh sieve if desired.

Chill to Set: Transfer the filled ramekins to the refrigerator and allow them to chill for at least 4 hours or overnight.

Unmold or Serve: To unmold, dip the bottoms of the ramekins in warm water for a few seconds to loosen.

Add Toppings: Elevate your Panna Cotta by topping it with fresh berries, a fruity coulis, or a drizzle of caramel sauce.