Vanilla Panna Cotta

2 tbsp. cold water
1-3/4 tsp. unflavored powdered gelatin
1½ cups heavy cream
1/2 cup milk
4 tbsp. sugar, divided
2 vanilla beans

Place the water in a small bowl. Sprinkle the gelatin over the water and set
aside until softened, about 5 minutes.

Place the cream, milk, and 3 tbsp. sugar in a saucepan.

With a small knife, cut halfway through the vanilla bean lengthwise. Open the
vanilla bean and scrape the seeds into the pot. Add the beans to the vanilla mixture.

Bring to a boil over high heat, reduce to medium heat, and boil for 1 minute,
stirring constantly. Watch closely so it doesn't boil over.

Remove the pan from the heat and whisk in the remaining 1 tablespoon sugar and
the gelatin mixture until dissolved.

Strain the cream through a fine-mesh strainer; discard the vanilla beans.

Chill in the refrigerator or over an ice bath just until cool and slightly
thicker than heavy cream, but not set. Pour into 6 5-ounce ramekins.
Refrigerate for 3 hours.

Make your favorite topping/glaze for the cottas.