Vanilla Panna Cotta with Nut Crumble

Method

1. 1

   Step 1: Wipe six 5-oz ramekins or molds with the oil, leaving only a thin film. Sprinkle the gelatin over the cold water in a small bowl and let it bloom 5 minutes.

2. 2

   Step 2: Split the vanilla bean, scrape the seeds into a saucepan and add the pod, cream, milk, sugar and a pinch of salt. Heat over medium, stirring, until the sugar dissolves and small bubbles appear at the edge, about 170F; do not let it boil.

3. 3

   Step 3: Take the pan off the heat, remove the pod and stir in the bloomed gelatin for about 1 minute, until completely dissolved. Pour through a fine sieve into a large measuring cup.

4. 4

   Step 4: Set the measuring cup in a bowl of ice water and stir gently 8 to 10 minutes, until the mixture cools and thickens slightly, which keeps the vanilla seeds suspended instead of sinking. Divide among the molds, cover and refrigerate at least 6 hours.

5. 5

   Step 5: For the crumble, heat the oven to 350F. Rub the flour, oats, brown sugar, remaining salt and butter together until clumpy, then mix in the walnuts. Spread on a parchment-lined sheet and bake 15 minutes, stirring once, until deep golden. Cool until crisp.

6. 6

   Step 6: To serve, dip each mold in hot water for 5 seconds, run a thin knife around the top edge to break the seal and invert onto a plate with a gentle shake. Scatter crumble alongside and top with a mint sprig.

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