In a small bowl, I sprinkle 2½ tsp gelatin over 3 tbsp cold water and let it sit for 5 minutes until it softens, ensuring a lump-free silky vanilla dessert.

In a medium saucepan, I combine 2 cups heavy cream, 1 cup whole milk, ½ cup sugar, and a pinch of salt. I split 1 vanilla bean, scrape the seeds, and add both seeds and pod to the pan (or add vanilla extract later). I heat over medium, stirring occasionally, until warm (about 170°F/77°C), avoiding a boil to keep the creamy Italian treat smooth.

I remove the pan from heat, discard the vanilla bean pod, and stir in the bloomed gelatin until fully dissolved. If using vanilla extract, I add 2 tsp now for a fragrant delicate panna cotta.

I strain the mixture through a fine-mesh sieve into a measuring cup for a silky texture, then pour into 6 serving glasses or ramekins. I cover with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, preferably overnight, until set.

For glasses, I top the set creamy Italian treat with berries or a drizzle of caramel. For ramekins, I run a knife around the edges, dip the bottom in warm water for 5–10 seconds, and invert onto a plate, garnishing with mint for a stunning silky vanilla dessert.