Panna Cotta with Berry Coulis

Ingredients

• heavy cream2 cups
• whole milk1/2 cup
• sugar1/3 cup
• vanilla bean1, split and scraped (or 1 tsp paste)
• unflavored powdered gelatin2 tsp
• cold water3 tbsp
• mixed raspberries and blackberries1.5 cups
• sugar (for coulis)2 tbsp
• lemon juice1 tsp

Steps

1. 1

   Bloom the gelatin.

   Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes — it should look like wet sand.

2. 2

   Warm cream mixture.

   Warm the cream, milk, sugar, and vanilla in a saucepan over medium heat until the sugar dissolves and the mixture steams. Do not boil.

3. 3

   Whisk gelatin into cream.

   Off heat, whisk the bloomed gelatin into the hot cream until fully dissolved. Strain through a fine sieve.

4. 4

   Chill panna cotta in molds.

   Divide among 4 lightly oiled ramekins or molds. Chill, uncovered, until cold, then cover and refrigerate at least 4 hours, ideally overnight.

5. 5

   Simmer and strain berries.

   Simmer the berries with the 2 tbsp sugar and lemon juice over medium heat until the fruit collapses, about 6 minutes. Push through a sieve and chill.

6. 6

   Unmold panna cotta and serve.

   To serve, dip each mold briefly in hot water, run a knife around the edge, and invert onto a plate. Spoon the coulis around the base.