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1
Combine heavy cream, whole milk, and vanilla pod with scrapings in heavy-bottomed saucepan; heat to 72°C, stirring occasionally.
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2
Remove from heat; discard vanilla pod; stir in white caster sugar and sea salt until dissolved.
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3
Squeeze excess water from gelatin; whisk into warm cream mixture until fully incorporated and smooth.
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4
Pass through fine chinois sieve; stir in cognac; let cool to room temperature, stirring gently every 2 minutes.
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5
Divide into chilled serving glasses; refrigerate 4 hours minimum until set.
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6
Serve with fresh berries, fruit coulis, or Amaretti biscuits.
