Place Flexipan mold or tray of choice on perforated baking sheet. For this recipe I used our Sunflower mold but I also like making these individual in the square savarin tray or the mini muffin tray.
Measure water in a small saucepan. Sprinkle gelatin over water and let stand to soften (about 1-2 minutes). Heat gelatin over low heat until it is all dissolved. Remove from heat.
In your large saute pan, bring cream and sugar just to a boil over medium/high heat. Remove from heat. Stir in gelatin and vanilla. Add vanilla beans at this point. Tips for vanilla beans: rub beans between your fingers to soften. Once fairly soft, split down the middle (lengthwise) with your knife and using the back of your knife, scrape the beans out of the pod. Add beans to your cream mixture.
Pour cream mixture into Flexipan of choice. Allow cream mixture to cool to room temperature before moving to the fridge. Chill Panna Cotta for at least 4 hours and overnight if possible. Once completely chilled you will be able to easily “pop” out the Panna Cotta from your Flexipan.
Top with fresh berries and balsamic drizzle. I love our blackberry or raspberry balsamic reduced by 50%. To reduce your vinegar (and create a thick glaze) simply place vinegar in a small saucepan and heat to simmering. Allow to simmer until reduced by 50%.
