Italian Panna Cotta

Cut the vanilla bean in half and with the back of the knife or a teaspoon scrap out the seeds.

Put the vanilla bean and scraped seeds into a medium saucepan with cream, milk, sugar, and salt. Place over medium heat, bring it to just boiling point, stirring to dissolve the sugar. Don't allow the cream and milk mixture to come to a rolling boil. When there are a few simmering bubbles, remove the saucepan from the heat.

Cover the saucepan with a lid (to prevent a skin from forming) and let it stand for 5 minutes for the flavors to infuse.

While the vanilla bean is infusing into the milk, place the water in a small bowl, sprinkle powdered gelatin over the surface then stir well. Let stand for 5-10 minutes to soften and bloom.

Stir the gelatin mixture into the still hot cream/milk and whisk gently until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.

Strain into a 4 cup jug/pitcher to remove the vanilla and any pieces that may have broken off. Place the jug/pitcher in the fridge until it cools completely but doesn't set. Stir now and then so that it doesn't separate.

Then pour cream/milk mixture into 8 individual serving glasses.

Cover the glasses with plastic wrap and refrigerate for at least 4-6 hours, or until completely set.

Serve with fruit and chopped nuts.