Easy Vanilla Bean Panna Cotta - heavy cream

Method

• In a medium saucepan, combine the cream, sugar, vanilla bean and seeds.
• Bring the mixture just to a simmer over moderate heat.
• Remove from the heat, cover and let steep for 15 minutes.
• Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
• Uncover the cream mixture and bring just to a simmer over moderately high heat.
• Remove from heat, add the gelatin and stir until dissolved.
• Remove the vanilla bean and save for another use.
• Pour the panna cotta mixture into eight 4-ounce ramekins and let cool to room temperature.
• Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggly, at least 3 hours.
• Serve in the ramekins, with berries.
• MAKE AHEAD The panna cottas can be refrigerated for up to 3 days.