Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes to bloom.

In a medium saucepan, combine the heavy cream, whole milk, sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.

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

Add the bloomed gelatin to the hot cream mixture. Stir gently until the gelatin is completely dissolved.

If desired, strain the mixture through a fine mesh strainer into another bowl.

Carefully pour the mixture into ramekins or small cups, leaving some space at the top.

Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or until set.

Once set, run a knife around the edges and invert onto a plate or serve directly in the ramekins.