Vanilla Panna Cotta with Berry Sauce

Instructions:

1. Sprinkle the 2 1/4 tsp halal beef gelatin powder evenly over the 3 tbsp cold water in a small bowl and let it sit for 5 to 10 minutes until it absorbs the liquid and becomes a firm, sponge-like mass.
2. Combine 2 cups heavy cream, 1/3 cup granulated sugar, and the scraped seeds and pod from 1 vanilla bean in a saucepan.
3. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling.
4. Remove from heat immediately to prevent the cream from curdling.
5. Whisk the bloomed gelatin into the hot cream until completely dissolved and smooth.
6. Remove the vanilla bean pod.
7. Pour the mixture through a fine-mesh strainer into 4 ramekins to ensure a smooth texture.
8. Refrigerate for at least 4 hours, or until the center has a slight, delicate wobble.
9. Place 2 cups mixed fresh berries, 1/4 cup granulated sugar, 1 tbsp fresh lemon juice, and 1 tbsp water in a small saucepan over medium heat.
10. Stir occasionally for 8 to 10 minutes until the berries break down and the liquid thickens into a syrupy consistency.
11. Let the sauce cool completely in the refrigerator.
12. Spoon the cooled berry sauce over the chilled panna cotta before serving.