Pour the whole milk into a medium heavy-bottomed saucepan and sprinkle the gelatin over the top. Allow to bloom for about 5 to 7 minutes.
Add the sugar to the saucepan and whisk until well combined. You may see some lumps, this is okay!
Place the saucepan over medium-low heat on the stove and stir or whisk until the gelatin and sugar are dissolved. It should just be warm to the touch, but never come to a simmer. You can make sure the gelatin and sugar are dissolved by rubbing a little bit of the mixture between your fingers. If it’s grainy, continue to cook over medium-low heat. If the mixture feels smooth, it’s ready to be removed from the heat.
Once the gelatin and sugar are dissolved, remove the saucepan from the stovetop and immediately whisk in the vanilla extract and salt.
Slowly pour in the heavy whipping cream, whisking quickly to temper the cream so that it doesn’t curdle.
Strain the mixture through a fine mesh strainer to remove any small lumps of gelatin or sugar that didn’t dissolve. This step is optional, but recommended.
Lightly grease six 6-ounce ramekins with nonstick cooking spray.
Divide the panna cotta mixture evenly between the greased ramekins, a little over ½ cup of liquid per ramekin.
Place the filled ramekins onto a baking sheet and cover tightly with plastic wrap. Transfer to the refrigerator to chill for at least 4 to 5 hours or overnight.
When ready to serve, either serve in the ramekins or remove from the ramekins. Serve with toppings of your choice.
Video
Notes
Storage Instructions: Panna cotta may be covered tightly and stored in the fridge for up to 4 days.