Pour the heavy cream, whole milk, sugar, and salt into a medium saucepan. Whisk the mixture together and heat over medium-low heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Remove the pan from the heat and whisk in the vanilla extract.

Sprinkle the powdered gelatin over the surface of the cream mixture and whisk until the gelatin has completely dissolved.

Divide the mixture evenly among 6-8 ramekins or dessert glasses, depending on the size you want.

Allow the Panna Cotta to cool to room temperature, then cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until firm.

When ready to serve, remove the Panna Cotta from the refrigerator and let it sit at room temperature for 5-10 minutes to soften slightly. Then, run a knife around the edges of the ramekins and gently invert the Panna Cotta onto serving plates.

Serve with your choice of toppings, such as fresh berries, fruit coulis, or caramel sauce.