Vanilla Panna Cotta

Recipe by: @icenguik

Ingredients:
210ml full-cream milk (whole milk)
210ml heavy cream / liquid whipping cream
50g granulated sugar
1 tbsp vanilla
6g gelatin powder
36g cold water

Sauce:
100g brown sugar
100g water

Topping / Garnish:
Kinako powder (roasted soybean flour)

Instructions:
Prepare the gelatin: Soak the gelatin powder in the cold water and set it aside to bloom.
Heat the cream mixture: In a saucepan, heat the full-cream milk, heavy cream, and granulated sugar. Let it simmer until small bubbles form around the edges of the pan. Do not let it boil (keep it around 70°C), then remove from heat.
Mix and mold: Add the vanilla paste and the bloomed gelatin to the hot cream mixture. Stir until everything is completely dissolved. Pour the mixture into bowls or your preferred molds.
Chill: Place the molds in the refrigerator (chiller) for at least 4 hours, or until the panna cotta is completely set, before serving.
Make the sauce: In a small saucepan, cook the brown sugar and water together until it reaches a rolling boil, then remove from heat and let it cool.
(To serve drizzle with the brown sugar syrup, and dust with kinako powder.)