Mix gelatin powder with water and 220let it sit for 10 minutes.
Place the rest of the ingredients in a saucepan and stir to combine. Break any clumps that might appear.
Place the saucepan over the stove in medium heat and add the hydrated gelatin powder. Stir regularly until boiling, then stir continuously for 1 more minute and remove from the stove.
Let it cool for 30 minutes before pouring it into the ramekins or the muffin molds (in this case, use silicone molds to be easier to transfer).
Refrigerate for 3+ hours before serving. If using ramekins, place them in a saucepan or skillet with warm water for a couple of minutes (2-3) for an easier demolding. Another good practice is to spray some coconut oil inside the ramekins before filling them with the Panna Cotta. If using silicone molds, the demolding is super easy, you just need to gently press the bottom of each mold and the Panna Cotta will come out completely.
Top them with shredded chocolate, whipped cream, or your favorite berries.
Notes
This Panna Cotta should be kept in the fridge for up to one week.
This recipe is freezer-friendly, just leave it overnight in the fridge to thaw thoroughly before consuming.