Easy Vanilla Panna Cotta

Gather the ingredients.

Cut 1 vanilla bean in half lengthwise and scrape out the seeds with the tip of a spoon. Place the seeds in a small bowl and set aside.

Place the vanilla bean pod in a medium saucepan and add 2 cups heavy whipping cream and 3/4 cup whole milk. Heat the cream mixture over medium-low until starting to steam but not simmering, 10 to 15 minutes.

Remove from the heat and add 1/3 cup granulated sugar and 1/4 teaspoon fine salt. Whisk until dissolved. Let the cream mixture sit for 15 minutes.

Meanwhile, combine 3 tablespoons cold water and 1 tablespoon fresh lemon juice in a small bowl. Sprinkle 1 tablespoon powdered gelatin over the water and let stand until evenly moistened and bloomed, about 5 minutes.

Remove the vanilla bean pod from the warm cream mixture and discard or reserve for another use. Whisk the bloomed gelatin into the cream mixture until dissolved.

Pour the cream mixture into a 4-cup liquid measuring cup and whisk in the reserved vanilla bean seeds. Place in a large bowl of ice. Let sit, whisking every few minutes to avoid developing a skin on top, until cool, about 30 minutes.

Whisk the panna cotta mixture again to redistribute vanilla bean seeds. Lightly spray 6 (6-ounce) ramekins or panna cotta molds with cooking spray and pour about 1/2 cup panna cotta into each (If there are any vanilla bean seeds remaining at the bottom of the measuring cup evenly distribute them among the filled glasses or ramekins.). Cover with plastic wrap.

Refrigerate until set, at least 4 hours and up to 3 days. When ready to serve, dip the bottoms of the ramekins into hot water for 5 to 10 seconds and invert onto serving plates. Alternatively, serve the panna cottas in their ramekins.