Ingredients:

  • 2 cups heavy cream (36% fat)
  • 1 cup whole milk
  • 1/3 cup granulated sugar
  • 1 whole vanilla bean, split and scraped
  • 2.25 tsp powdered gelatin
  • 3 tbsp cold water
  • 1 pinch sea salt
  • 2 cups mixed berries (strawberries, raspberries, blueberries)
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 6 sprigs fresh mint

Instructions:

  1. Bloom the gelatin: Place 3 tablespoons of cold water in a small bowl and sprinkle the gelatin evenly over the top. Let sit for 5–10 minutes until hydrated.
  2. Infuse the cream: In a small saucepan, combine heavy cream, whole milk, 1/3 cup sugar, salt, and the scraped vanilla bean seeds and pod. Heat over medium heat until the mixture is warm and sugar is dissolved, but do not let it reach a boil.
  3. Combine: Remove the saucepan from heat and remove the vanilla pod. Add the bloomed gelatin to the warm cream mixture and whisk gently until completely dissolved.
  4. Strain and Portion: Pour the mixture through a fine-mesh sieve into a pitcher to ensure a smooth texture, then divide evenly among 6 ramekins or glass jars.
  5. Chill: Refrigerate the ramekins for at least 4 hours, or until the panna cotta is fully set and has a slight wobble.
  6. Make the Berry Sauce: In a small saucepan, simmer mixed berries, 2 tablespoons of sugar, and lemon juice over medium-low heat for 5 minutes until berries break down. Strain through a sieve to remove seeds and let cool.
  7. Serve: Top each chilled panna cotta with a spoonful of berry sauce, fresh berries, and a sprig of mint.