Panna Cotta With Dulce de Leche

• 3 cups heavy cream
• 13 cup sugar
• 1 vanilla bean, seeds scraped, pod and seeds reserved
• 1 (1/4-ounce) envelope gelatin (about 2 1/2 teaspoons)
• 1 cup dulce de leche or goats-milk dulce de leche (see note)

1. Combine the cream and sugar in a large saucepan, set over medium heat and bring to a boil.
2. Whisk in the vanilla pod and seeds, breaking up the seed clumps.
3. Lower the heat and gently simmer for 1 minute.
4. Remove from the heat and let sit for 10 minutes.
5. Pour the gelatin into a small saucepan.
6. Add 2 tablespoons cold water and let sit for a few minutes.
7. Put the saucepan over the lowest heat possible and warm it until the gelatin has dissolved, making sure it doesn't boil.
8. Transfer the gelatin mixture to the vanilla-infused cream and whisk to combine.
9. Remove the vanilla pod.
10. Set out 8 (1/2-cup) glasses.
11. Place 2 tablespoons of dulce de leche in each.
12. (Avoid using a wet spoon: water will discolor the dulce de leche.)
13. Divide the warm cream mixture between the glasses.
14. Let cool to room temperature, then place in the refrigerator for at least 3 hours.
15. If left for more than a day, the water in the panna cotta will discolor the dulce de leche, so do not prepare too far in advance.

heavy cream, sugar, vanilla bean, gelatin, goatsmilk

Taken from cooking.nytimes.com/recipes/1012627 (may not work)