1 ounce gelatin
1 cup cold milk
5 cups heavy whipping cream
2 cups powdered sugar
2 tsp vanilla or Sambuca
Butter 4.5 ounce ramekins or custard cups and set aside.
Sprinkle the gelatin over the cold milk in a medium-sized bowl and let stand 5 to 10 minutes. In a sauce pan, heat whipping cream and powdered sugar and bring to a near boil. Once sugar is dissolved, add vanilla or sambuca.
Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.
Pour mixture into the buttered ramekins or custard cups.