Panna Cotta

Milk – 1/3 cup
Gelatin (unflavored) – 50 g
Heavy cream- 2 cups
Sugar – 1/2 cup
Vanilla Essence- 1 1/2 tsp panna cotta WM

Mix gelatin with the milk and keep aside. In a pan mix heavy cream and sugar and bring to boil over medium heat. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for a mint and remove from heat and add vanilla essence. Pour it into small ceramic dishes. Cool the uncovered to room temperature. Then wrap with plastic wrap and refrigerate for 4 to 5 hours.