Italian Panna Cotta with Amarena Cherries

In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom (soften).

In a saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling. Remove from heat.

Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.

Stir in the vanilla extract.

Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any undissolved gelatin.

Pour the panna cotta mixture into individual serving glasses or ramekins.

Cover with plastic wrap, pressing it gently onto the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until set.

Before serving, spoon Amarena cherries and a bit of their syrup over each panna cotta.

Enjoy!