You can choose sauces for every taste. I made cherry confit and caramel sauce for this panna cotta. Bon appetit!
Put the cream on the fire, add sugar and vanilla seeds (you can also put a pod, only strain at the end). Bring to a boil, stirring constantly.
Soak gelatin in cold water. Combine with cream and whisk
Pour into serving molds and refrigerate for 3 hours.