Let's cook.
In a small bowl, sprinkle 1 tablespoon of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.
In a medium saucepan, combine 1 cup of heavy cream, 1/2 cup of milk, 1/4 cup of black sesame powder, and 3 tablespoons of honey. Heat over medium-low heat, stirring constantly, until the mixture is warm and steaming but not boiling, about 3-4 minutes.
Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until the gelatin is completely dissolved, about 1 minute.
Stir in 1/2 teaspoon of vanilla extract.
Carefully pour the mixture into four 4-ounce ramekins or small dessert glasses.
Refrigerate for at least 4 hours, or until the panna cotta is set and firm.
To serve, you can dip the bottom of each ramekin in warm water for a few seconds to help unmold, then invert onto a plate. Garnish with a drizzle of extra honey or a sprinkle of black sesame seeds, if desired.
Save this recipe so you can find it again.
