Desserts
A silky Italian dessert with a delicate vanilla aroma, a creamy melt-in-the-mouth texture, and a glossy berry topping that adds freshness and color. Serves: 6
Pour the cold water into a small bowl and sprinkle in the gelatin. Let it sit for 5 to 10 minutes until fully absorbed and sponge-like.
In a saucepan, combine the cream, milk, sugar, salt, and the seeds from the vanilla bean. Add the pod too for extra flavor.
Heat over low to medium-low heat, stirring gently, until the sugar dissolves and the mixture is steaming. Do not boil.
Turn off the heat and leave the vanilla to infuse for 5 minutes so the flavor becomes deeper and more aromatic.
Remove the vanilla pod. Add the bloomed gelatin to the hot cream mixture and stir until completely dissolved.
Strain the mixture through a fine sieve into a jug for an ultra-smooth texture.
Lightly oil 6 ramekins or molds, then wipe out the excess so only a very thin film remains.
Pour the panna cotta mixture into the molds. Cool for 15 minutes at room temperature, then refrigerate for at least 4 hours, or until fully set.
For the coulis, place the berries, sugar, and lemon juice in a small saucepan. Cook for 5 to 7 minutes until soft and glossy. Blend if desired, then strain for a refined finish. Chill before serving.
To unmold, dip each ramekin in warm water for 3 to 5 seconds, run a thin knife around the edge, and invert onto serving plates.
Spoon over the berry coulis and finish with a few fresh berries or a small mint leaf.