Panna Cotta

3 cups cream, or 1 1/2 cups cream and 1 1/2 cups
half-and-half
1 package ( 1/4 ounce) unflavored gelatin
1 teaspoon vanilla extract (or to taste) or 1 vanilla bean

1/2 cup sugar.

1. Put 1 cup cream in a medium saucepan and sprinkle
gelatin over it; let sit for 5 minutes. Turn heat to low
and cook, stirring, until gelatin dissolves completely.

2. If using vanilla extract, add remaining cream and sugar
to gelatin mixture and heat gently, just until sugar
dissolves; add vanilla and proceed to Step 3. If using
vanilla bean, cut it in two, lengthwise. Scrape out seeds;
add seeds and bean pod to pot, along with the sugar and
remaining cream. Cook over medium heat, stirring, until
steam arises. Turn off heat, cover, and let steep for 15 to
30 minutes.

3. Remove vanilla bean, if you used it. Pour mixture into 4
large or 6 small custard cups. Chill until set, about 4
hours. Serve in cups, or dip cups in hot water for about 10
seconds, then invert onto plates. Serve within 24 hours.