In a small bowl sprinkle the powdered gelatin evenly over the cold water. Let it rest for 5 to 10 minutes until fully hydrated and spongy. This step ensures a smooth texture.

Add the heavy cream milk sugar and salt to a medium saucepan. If using a vanilla bean add both the seeds and pod now. Heat gently over medium heat stirring occasionally until the sugar dissolves and the mixture begins to steam. Do not boil.

Remove the pan from heat. Stir in vanilla extract if not using a bean. Add the bloomed gelatin and whisk gently until completely dissolved with no visible granules.

Pour the mixture through a fine mesh sieve into a large measuring jug or bowl to remove any solids and ensure a perfectly smooth finish.

Divide the mixture evenly among 6 ramekins dessert cups or silicone molds. Let cool at room temperature for about 15 minutes then cover and refrigerate for at least 4 hours until softly set. Overnight chilling works best.

Serve directly in glasses or unmold by briefly dipping the ramekins in warm water and inverting onto plates. Garnish just before serving with your choice of toppings.