Perfect Panna Cotta

Stir the gelatin into the water in a small bowl, making sure there are no lumps, and set the concoction aside to soften. Drizzle a paper towel with the oil and coat the ramekins, being careful to get into where the sides meet the bottom so the panna cotta will release easily.

Pour the milk, cream, and sugar in a small saucepan, drop in the mint leaves, and heat over low heat, stirring occasionally. Once the mixture boils, after about 30-60 minutes, remove the pan from the heat. Spoon out the mint leaves and throw away. Set the pan aside

Bring the bourbon to a boil in a medium saucepan over medium heat and let boil for 30 seconds. Pour in the mint-infused cream mixture and warm just until the mixture reaches about 80°C (just before boiling point). Remove the pan from the heat, scoop in the gelatin, and stir until dissolved.

Pour the panna cotta mixture into a large measuring cup, pour it into the oiled dishes, and refrigerate until set, about 90 minutes. (If not serving the panna cotta that day, press small squares of plastic wrap against the surface of the desserts, and refrigerate for up to two days).

Carefully run a thin knife around each dish to loosen the panna cotta and then invert each onto a serving plate with a quick tap. Serve immediately with fresh mint leaves on the side.