Ingredients

• 2 cups heavy cream
• 1 vanilla bean
• 1/2 cup sugar
• 1 1/2 teaspoons unflavored gelatin
• 1/2 cup milk (I used 1% because that's what I had in the fridge)
• 1/2 cup whole-milk Greek yogurt

Instructions

1. .Pour the cream into a medium saucepan. Using the sharp tip of a paring knife, cut the vanilla bean in half lengthwise. Open up the bean and flatten out the halves. Scrape out the seeds with the back of the knife blade and add the seeds and vanilla bean to the saucepan. Stir in the sugar. Bring the cream mixture to a simmer over medium-low heat, whisking occasionally. Remove the vanilla bean from the cream and discard.

2. Meanwhile, pour the milk into a bowl and sprinkle the gelatin over the top. Let stand about 5 minutes and then mix the milk into the hot cream. Add in the yogurt and stir until smooth. Pour mixture into ramekins, cover with plastic wrap and refrigerate at least 6 hours or overnight.

3. NOTE: This recipe serves six to eight people depending on the size of your ramekins. I usually fill mine generously and end up with six servings.

4. TIP: You can make this recipe for Vanilla Bean Panna Cotta up to three days in advance – perfect for parties!