1 cup (240 ml) heavy cream
1 cup (240 ml) whole milk
1/2 cup (100 g) granulated sugar
1 teaspoon vanilla extract
2 1/4 teaspoons unflavored gelatin
3 tablespoons cold water
Bloom gelatin in cold water for 5-10 minutes.
Heat heavy cream, whole milk, and granulated sugar in a saucepan and stir occasionally until the sugar is dissolved.
Add gelatin to the hot cream mixture and stir to dissolve well. Stir in vanilla extract for flavor or add additional flavors and spices of choice.
Strain the mixture through fine mesh for a smooth texture and pour the mixture into ramekin molds equally.
Chill the panna cotta for 4 hours or overnight until it's set. Once set, dip the bottom of the ramekin in warm water to unmold smoothly and serve with fruit compote or caramel drizzle.