Panna Cotta

Combine Cream, Sugar, Salt, Xanthan gum and vanilla in a pot. Heat on medium low while stirring repeadedly. Kill the heat, when you see the first tiny bubbles rise to the top, at about 80C. Steep for at least 30 minutes or up to over night (in the fridge).

In the meantime, sprinkle gelatine over water and combine with a fork. After about 15 minutes, the gelatine should be hydrated without any lumps.

Gently heat the gelatine mixture stiring constantly untill the getine fully dissolves.

If the cream has cooled to below the temp of the gelatine (or below 50C) heat it to slightly warmer than the geatine. Mix Gelatine into cream mixture while stiring.

Mix well, then divide into little glasses for serving.