Dissolve the gelatine powder in hot water and set it aside.
Place the rest of the ingredients in a medium pot and whisk until combined.
Bring the pot over medium heat. When it begins to boil, turn off the stove and add the activated gelatine. Stir to combine. Let it cool.
Fill each glass or silicone muffin mold with the Panna Cotta mixture and refrigerate for 4 hours or until completely set.
Add sugar and water into a heavy bottom pot. Once the water has combined with the sugar, place it over medium heat to caramelize and Do Not Touch Or Stir. Expect this to take 10-15 minutes.
Once you achieve a nice amber color, remove it from the heat. Add the heavy cream and whisk to combine.
Then, add the butter, vanilla, and combine. Let sit at room tempurature.
When serving your panna cotta, you can pour them in serving glasses to refrigerate or a silicone muffin to unmold onto plates.
When making the caramel, if the sides begin to crystalize, it is a good trick to use a wet brush to gently toss that sugar to combine with the rest of the caramel.
The color that you’ll be looking for is an amber caramel, neither too light brown nor dark. Be careful that it doesn’t burn. With this recipe, you’ll need to be next to the pot, just staring at it as it could burn easily if you’re distracted.
remember to use your cream and butter at room tempurature
The caramel sauce can be stored in a container and reheated on the stove top