Bloom the gelatin: Sprinkle the gelatin evenly over the cold water in a small bowl. Let it stand for 5–10 minutes until it swells and looks spongy. This prevents lumps and ensures a smooth set.

Prep the vanilla: Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Save both seeds and pod—they’ll infuse the cream together.

Heat the dairy: In a medium saucepan, add the heavy cream, almond milk, sweetener, vanilla seeds and pod, and a pinch of salt. Warm over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling. You want it around the point where small bubbles gather at the edges.

Dissolve the gelatin: Remove the pan from heat. Take out the vanilla pod. Add the bloomed gelatin to the hot cream mixture and whisk until fully dissolved. If you see any undissolved bits, return the pan to very low heat and stir gently for 20–30 seconds.

Taste and adjust: Give it a quick taste. If you need more sweetness, whisk in another teaspoon or two of powdered sweetener. If using vanilla extract instead of a pod, add it now.

Strain for silkiness: Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This catches any stray bits for a smoother panna cotta.

Pour into molds: Divide the mixture among 6 small ramekins, dessert glasses, or silicone molds. Leave a little space at the top for garnishes later.

Chill: Let the ramekins cool on the counter for 15–20 minutes. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or until set. Overnight is ideal for the best texture.

Unmold (optional): If you want to plate them, run a thin knife around the edges and dip the bottom of each ramekin in warm water for 10–15 seconds. Invert onto plates and give a gentle shake.

Garnish and serve: Top with a few berries, a shaving of dark chocolate, or a sprinkle of toasted almonds. Serve cold.