Panna Cotta

A heavy-bottomed pan helps prevent the cream from sticking.

Use the back of a knife to scrape out the seeds — this extracts more flavor.

Do not boil vigorously; gentle simmering prevents overflow and preserves the delicate flavor.

The gelatin is ready when it is soft and pliable.

The cream should be warm but not boiling so the gelatin sets properly.

For an extra-smooth surface, strain the mixture through a fine sieve.

Chill covered to prevent the panna cotta from absorbing fridge odors.

To unmold, briefly dip the molds in warm water and then turn them out onto a plate.