Classic Vanilla Bean Panna Cotta

Sprinkle the gelatin powder over the cold water in a small bowl and let it stand for 5 minutes to bloom.

Combine the heavy cream and sugar in a saucepan over medium heat, stirring until the sugar dissolves.

Remove the cream from heat just before it reaches a boil and stir in the vanilla extract.

Whisk the bloomed gelatin into the hot cream mixture until completely dissolved and smooth.

Pour the mixture into four individual ramekins or glasses.

Refrigerate the ramekins for at least 4 hours until the panna cotta is firm and set.

Run a thin knife around the edge of each ramekin to unmold onto plates or serve directly in the glasses.