Panna Cotta

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 1/3 cup sugar
• 1 vanilla bean, split and scraped (or 1 tbsp vanilla extract)
• 2 1/4 tsp powdered gelatin (1 packet)
• 3 tbsp cold water
• 2 cups mixed berries (for the coulis)
• 3 tbsp sugar (for the coulis)
• 1 tbsp lemon juice

Before you cook

• Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 10 minutes
• Split and scrape the vanilla bean
• Set out six ramekins or small glasses

Steps

1. Combine the cream, milk, sugar, and vanilla bean in a saucepan.
2. Warm the mixture over medium heat, stirring, until the sugar dissolves and it just begins to steam — do not let it boil.
3. Remove the pan from the heat.
4. Whisk the bloomed gelatin into the warm cream until it fully dissolves.
5. Strain the mixture through a fine sieve into a pitcher to remove the vanilla pod and any lumps.
6. Divide the strained cream among the six ramekins.
7. Let the ramekins cool to room temperature on the counter.
8. Cover the ramekins and refrigerate for at least 4 hours, until fully set.
9. Combine the berries, sugar, and lemon juice in a small saucepan for the coulis.
10. Simmer the berries for 8 minutes, mashing lightly, until syrupy.
11. Strain the coulis through a sieve and let it cool.
12. Dip each ramekin briefly in warm water if unmolding, then invert it onto a plate.
13. Spoon the berry coulis over or around each panna cotta before serving.