Prepare the Panna Cotta Mixture

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes to bloom (this helps the gelatin dissolve more evenly).
2. Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, milk, and sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. (If using vanilla extract, add it later with the gelatin.) Heat the mixture over medium heat, stirring occasionally, until it’s just about to simmer—don’t let it boil.
3. Dissolve the Gelatin: Once the cream mixture is hot, remove it from the heat and take out the vanilla pod. Stir in the bloomed gelatin and mix until fully dissolved. If you’re using vanilla extract, stir it in now.
4. Cool the Mixture: Let the panna cotta mixture cool for about 10 minutes. It should still be warm but not hot.

Set the Panna Cotta

1. Pour into Molds: Divide the mixture evenly among your serving glasses or molds. You can use small ramekins, jars, or even martini glasses for a fun presentation.
2. Refrigerate: Cover the molds with plastic wrap and place them in the refrigerator for at least 4 hours, or preferably overnight, to allow the panna cotta to set.

Serve the Panna Cotta

1. Unmold or Serve in Glasses: If you want to unmold the panna cotta, gently run a knife around the edge of the mold and dip the bottom in warm water for a few seconds before flipping it onto a plate. Alternatively, you can serve it straight from the glass.
2. Add Toppings: Just before serving, top with fresh berries, caramel sauce, or any of your favorite toppings. Garnish with a sprig of fresh mint for a pop of color.