Classic Panna Cotta

1. Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand for 10 minutes. Meanwhile, turn contents of 2 ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Place cream in large measuring cup. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Add vanilla bean and seeds to cream; set aside. Set eight 4-ounce ramekins on rimmed baking sheet.
2. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees, about 1-1⁄2 minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute.
3. Stirring constantly, slowly pour cream into milk mixture, then transfer to medium bowl and set over bowl of ice water. Stir frequently until slightly thickened and mixture registers 50 degrees, about 10 minutes. Strain mixture through fine-mesh strainer into large liquid measuring cup, then distribute evenly among ramekins. Cover baking sheet with plastic wrap, making sure plastic does touch surface; refrigerate until just set (mixture should wobble when shaken gently), at least 4 or up to 12 hours.
4. Run paring knife between custard and side of ramekin in 1 smooth stroke. (If shape of ramekin makes this difficult, quickly dip ramekin into hot water bath to loosen custard.) Flip ramekins upside down onto individual serving plates. Shake ramekins gently to unmold panna cotta; lift ramekins from plate and serve with Berry Coulis.

A vanilla bean gives the panna cotta the deepest flavor, but 2 teaspoons of vanilla extract can be used instead. If you like, you can omit the Berry Coulis and simply serve the panna cotta with lightly sweetened berries. Though traditionally unmolded, panna cotta may be chilled and served in wine glasses with the sauce on top. If you would like to make the panna cotta a day ahead, reduce the amount of gelatin by 1⁄2 teaspoon and chill the filled wine glasses or ramekins for 18 to 24 hours.

LEMON PANNA COTTA
Cut four 2-inch strips lemon zest into thin strips and add to cream along with vanilla bean. Add 1⁄4 cup lemon juice (2 lemons) to strained cream mixture before dividing among ramekins.