Panna cotta al caramello

Soak the gelatin sheets in a bowl of very cold water for 5-10 minutes until softened.

In a medium saucepan, combine 500g of heavy cream and 80g of granulated sugar. Split the vanilla bean lengthwise and scrape out the seeds. Add both the vanilla bean pod and the seeds to the cream mixture.

Heat the mixture over medium heat, stirring occasionally, until it just reaches a simmer. Do not boil. Remove from heat.