1. Lightly grease custards cups or fluted tins. 2. Sprinkle gelatin over 2 tablespoons of cold water in a small bowl. Let it sit for about 5–10 minutes until softened. 3. In a saucepan, combine heavy cream, milk, sugar, and a pinch of salt. If using a vanilla bean, add it now (both seeds and pod). Heat over medium heat until the sugar dissolves and small bubbles appear around the edges — don’t let it boil. 4. Remove from heat. Stir in the softened gelatin until completely dissolved. If using vanilla extract instead of a bean, add it now. 5. Pour the mixture through a fine mesh sieve to ensure smoothness and remove any undissolved bits or vanilla pod. 6. Divide the mixture evenly among custards cups or fluted tins. 7. Cover and refrigerate for at least 4 hours, or until set (it should jiggle slightly when shaken). 8. Briefly dip the ramekin bottom in warm water and invert onto a plate. Top with berries, berry sauce, caramel, or a drizzle of honey. BERRY SAUCE 8. Using a spoon, press the berries through a sieve into a small saucepan. Add 2 tablespoons of sugar. Bring to a boil. Simmer over medium heat for 3 minutes. 9. Combine 2 tablespoons of water with the cornstarch. Slowly whisk the cornstarch mixture into the hot sauce, stirring well. Simmer for another 2 minutes over low heat until the sauce begins to thicken slightly. Cool. Store in the refrigerator. TIPS: * Lightly grease molds with a neutral oil (like grapeseed or canola) before pouring in the cream mixture. * Pour the mixture into ramekins, metal molds, or silicone cups for unmolding later — this gives the traditional dome shape. * Serve directly in wine glasses, tumblers, or dessert cups — no unmolding needed. It looks refined and prevents breakage. * For a stylish layered look, rest glasses at an angle (in an egg carton or muffin tin) while the panna cotta sets. After chilling, pour a contrasting layer (like fruit purée or jelly) once firm. * Pour into espresso cups, shot glasses, or small jars for parties or tasting menus — cute and easy to serve. * Alternate flavors or colors (e.g., vanilla and strawberry, coffee and chocolate). Let each layer chill before pouring the next.

   Butter should be COLD! 1. Add cold butter, powdered sugar, salt and vanilla to a bowl of mixer, and beat until fluffy. Time to time stop mixer and scoop butter down with a spatula. 2. Add egg whites and mix until cream mixture. 3. Add flour in two steps, kneading with a mixer. 4. Put the doughs in a tight pastry bag and place the cookies on a baking sheet lined with parchment paper. 5. Put the jam in a confectionery bag and place the middle of the cookies. 6. Bake the cookies at 395 F (201 C) - 410 F (210 C) degrees (depending on the oven) for 10-12 minutes until golden brown.