Panna Cotta with Berry Sauce

Method

1. Pour the 3 tablespoons of cold water into a small bowl and sprinkle the powdered gelatin evenly over the surface. Let it sit for 5 to 10 minutes until it soaks up the water and looks wrinkled; this is called blooming and helps it dissolve smoothly.

2. In a medium saucepan, combine the heavy cream, milk, and 1/2 cup sugar. Scrape the seeds from the split vanilla bean into the pan and drop in the pod too (or add vanilla extract later).

3. Warm the mixture over medium heat, stirring, until it is steaming and small bubbles form at the edges but it does not boil, about 5 minutes. Then remove it from the heat.

4. Add the bloomed gelatin to the hot cream and whisk for about 1 minute until it is completely dissolved with no visible lumps. If using vanilla extract instead of a bean, stir it in now.

5. If you used a vanilla pod, remove it. For an extra-smooth result, pour the mixture through a fine-mesh strainer into a large measuring cup or bowl with a spout.

6. Divide the cream mixture evenly among 6 ramekins or serving glasses, filling each about three-quarters full.

7. Let them cool at room temperature for about 15 minutes, then cover and refrigerate for at least 4 hours, or until fully set with a gentle wobble when nudged.

8. While the panna cotta chills, make the sauce. Combine the berries, 3 tablespoons sugar, and lemon juice in a small saucepan over medium heat.

9. Cook for 5 to 7 minutes, stirring and gently mashing some of the berries, until the mixture turns saucy and slightly thickened. Then remove from the heat and let it cool completely.

10. To serve, either leave the panna cotta in its glass or unmold it by briefly dipping the ramekin in warm water for a few seconds and inverting onto a plate.

11. Spoon the cooled berry sauce over each panna cotta and serve chilled.

Cooking times vary by equipment -- cook to temperature and to taste.