Panna Cotta
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3 cups cream, or 1 1/2 cups cream and 1 1/2 cups half-and-half
1 package (1/4 ounce) unflavored gelatin
1 teaspoon vanilla extract (or to taste) or 1 vanilla bean
1/2 cup sugar

1. Put 1 cup cream in a medium saucepan and sprinkle gelatin over it;
let sit for 5 minutes. Turn heat to low and cook, stirring, until
gelatin dissolves completely.

2. If using vanilla extract, add remaining cream and sugar to gelatin
mixture and heat gently, just until sugar dissolves; add vanilla
and proceed to Step 3. If using vanilla bean, cut it in two,
lengthwise. Scrape out seeds; add seeds and bean pod to pot, along
with the sugar and remaining cream. Cook over medium heat,
stirring, until steam arises. Turn off heat, cover, and let steep
for 15 to 30 minutes.

3. Remove vanilla bean, if you used it. Pour mixture into 4 large or
6 small custard cups. Chill until set, about 4 hours. Serve in
cups, or dip cups in hot water for about 10 seconds, then invert
onto plates. Serve within 24 hours. Yield: 4 to 6 servings.