Vanilla Panna Cotta

Ingredients

• 0.5 packet gelatin powder unflavored
• 2 cups heavy cream 
• 0.5 cup whole-milk greek yogurt 
• 0.5 cup sugar 
• 1  vanilla pod 
• 0.5 cup milk whole

Equipment

• bowl
• sauce pan
• knife
• plastic wrap
• ramekin

Directions

1. Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan.
2. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
3. Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
4. Dip each ramekin three-quarters of the way in warm water and invert onto a plate.
5. Garnish each panna cotta with strawberries and mint, if desired.
6. Photograph by Jim Franco