Hydrate the gelatin in cold water

In a saucepan, warm the cream with the engraved vanilla bean, NEVER bring it to a boil

When it is hot, add the chopped white chocolate

Squeeze the gelatin and add it too to the cream

Form the panna cotta into aluminum cups and leave in the refrigerator until completely hardened.

When it is time to take it out of the mold, heat the aluminum surface and turn the panna cotta upside down.