Vanilla Panna Cotta

Ingredients

Panna cotta

• ½ cup whole milk, cold
• 2 ¼ tsp powdered unflavored gelatin, 1 envelope (7 g)
• 2 ½ cups heavy cream
• ⅓ cup granulated sugar
• 1 vanilla bean, split and seeds scraped, or 2 tsp vanilla extract
• 1 pinch fine salt
• 1 tsp neutral oil, for the molds

Quick caramel sauce

• ½ cup granulated sugar
• 2 tbsp water
• ⅓ cup heavy cream, warmed
• 1 tbsp butter
• 1 pinch flaky sea salt, optional

To serve

• 1 cup fresh fruit, such as berries, diced pear or mango
• 6 small mint sprigs

Instructions

Make the panna cotta

1. Lightly oil six ½-cup (120 ml) molds or ramekins, or have six serving glasses ready.
2. Pour the cold milk into a small bowl, sprinkle the gelatin evenly over the top and leave for 5 minutes to soften.
3. Heat the cream, sugar, vanilla seeds and pod, and salt in a saucepan over medium heat, stirring, until the sugar dissolves and the cream is steaming. Do not let it boil.
4. Remove from the heat, discard the vanilla pod and whisk in the softened gelatin until completely dissolved.
5. Pour through a fine sieve into a jug, then divide among the molds. Let cool for 15 minutes, then cover and refrigerate for at least 4 hours, until set.

Make the caramel

6. Put the sugar and water in a small saucepan over medium heat and swirl (do not stir) until the sugar dissolves. Boil without stirring for 5 to 7 minutes, until amber.
7. Remove from the heat and carefully whisk in the warm cream (it will bubble up), then the butter and salt. Let cool; it thickens as it cools.

Serve

8. Unmold each panna cotta onto a plate, or serve in the glasses. Drizzle with caramel and add fruit and a mint sprig.