Vanilla Panna Cotta

Ingredients

• 2 cups heavy cream
• 1 vanilla bean
• 1/2 cup sugar
• 1 1/2 teaspoons unflavored gelatin (about 1/2 packet)
• 1/2 cup whole milk
• 1/2 cup whole-milk Greek yogurt
• oil

Directions

1. Wipe the insides of ramekins with a light coating of oil and set aside.
2. Place the cream in a saucepan.
3. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan.
4. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally.
5. Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes.
6. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt.
7. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.

• Dip each ramekin three-quarters of the way in warm water and invert onto a plate.