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Panna Cotta with Bourbon

From: Saveur
SERVES 4

3 tbsp. chilled heavy cream
1 1/2 tsp. powdered gelatin
1 3/4 cups heavy cream
1/4 cup sugar
1/4 cup bourbon
1/2 split vanilla bean

Place chilled heavy cream in a small bowl, sprinkle with powdered gelatin, let stand for 10 minutes, then gently stir together.

Meanwhile, in a separate pan, combine heavy cream, sugar, bourbon, and vanilla bean. Bring just to a boil, whisking frequently, over medium-high heat. Add gelatin mixture, remove from heat, and whisk for 1 minute.

Strain mixture through a fine sieve. Evenly divide between four 1-cup custard molds, cover with plastic wrap, and refrigerate for at least 12 hours. To unmold, gently pull panna cotta away from sides, using your fingers or a paring knife, then turn onto small plates and shake vigorously to loosen. Serve with poached or fresh fruit.