Vanilla Panna Cotta

• 2 cups heavy cream
• 1 vanilla bean
• 1/2 cup sugar
• 1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
• 1/2 cup whole milk
• 1/2 cup whole-milk Greek yogurt
• Sliced strawberries and fresh mint, for garnish (optional)

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

heavy cream, vanilla bean, sugar, unflavored gelatin, milk, wholemilk, strawberries

Taken from www.foodnetwork.com/recipes/michael-symon/vanilla-panna-cotta-recipe.html (may not work)