In a small bowl, add cold water and sprinkle the gelatin evenly over the surface. Let it sit undisturbed for 5–10 minutes until the gelatin absorbs the water and becomes spongy. This step is crucial for a smooth panna cotta.

In a small saucepan over medium-low heat, combine heavy cream, almond milk, powdered sweetener, and a pinch of salt. Whisk gently until the sweetener dissolves completely. Do not let the mixture boil—heat just until steaming.

Remove the saucepan from heat and stir in vanilla extract or vanilla bean seeds. Mix gently to distribute the flavor evenly.

Add the bloomed gelatin to the warm cream mixture. Whisk continuously until the gelatin fully dissolves and the mixture is completely smooth. Make sure no gelatin lumps remain.

For an ultra-smooth texture, strain the mixture through a fine mesh strainer into a clean bowl to remove any undissolved gelatin or bubbles.

Carefully pour the panna cotta mixture into serving glasses, ramekins, or silicone molds. Leave a small gap at the top for easy handling.

Refrigerate uncovered for 30 minutes, then cover and chill for at least 4 hours or until fully set. Overnight chilling is ideal.

If using molds, gently dip the bottom in warm water for a few seconds, then invert onto a plate. If serving in glasses, serve directly.