Panna Cotta with Vanilla Syrup

The panna cottas can be made up to a day ahead. Once set, wrap each ramekin tightly in plastic, and refrigerate them until ready to serve.

Ingredients

Serves 6

• FOR THE PANNA COTTA
• 2 teaspoons unflavored gelatin
• 1 1/2 cups heavy cream
• 1/4 cup plus 2 tablespoons sugar
• 1/2 cup whole milk
• FOR THE VANILLA SYRUP
• 1/2 cup sugar
• 1 vanilla bean, halved lengthwise, seeds scraped and reserved
• 2 teaspoons Marsala wine

Directions

1. Make the panna cotta: Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
2. Stir together cream and sugar in a medium saucepan. Heat over medium-high heat, stirring to dissolve sugar, until bubbles form at edges, about 2 minutes. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved. Stir in milk. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate on baking sheet until set, about 2 hours.
3. Meanwhile, make the syrup: Stir together sugar, vanilla bean and seeds, and 1 1/2 cups water in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Reduce heat to medium-low; simmer until mixture has reduced to about 1/2 cup and has the consistency of a thin syrup, 25 to 30 minutes. Pour syrup through a medium-mesh sieve into a small bowl. Let cool slightly, about 5 minutes. Stir in Marsala, and set aside until ready to use.
4. To serve, dip 1 ramekin in a bowl of hot water for 20 seconds, making sure water does not reach rim. Invert panna cotta onto a dessert plate, gently shaking and tapping ramekin to unmold. If unmolding is difficult, return the ramekin to hot water briefly. Repeat to unmold the remaining panna cottas. Drizzle panna cottas with the vanilla syrup, and serve.