Dessert Recipe

Prep gelatin

Sprinkle the powdered gelatin evenly over the 2 tablespoons cold water in a small bowl. Let it sit undisturbed for 5–10 minutes to bloom until the gelatin absorbs the water and becomes spongy.

Heat cream and milk

In a medium saucepan, combine 2 cups heavy cream, 1 cup whole milk, 1 tablespoon granulated sugar, and a pinch of salt. If using a vanilla bean, scrape the seeds and add both seeds and pod to the saucepan; if using extract, add it later. Warm the mixture over medium heat, stirring occasionally, until it is hot and just about to simmer — small bubbles will appear at the edge. Do not boil.

Incorporate gelatin

Remove the saucepan from the heat. Discard the vanilla pod (if used). Add the bloomed gelatin to the hot cream mixture and whisk until completely dissolved, about 30 seconds. If using vanilla extract, stir in 1 teaspoon now.

Strain and pour

Optional: strain the mixture through a fine mesh sieve into a clean bowl or large measuring cup to remove any undissolved bits or foam for an extra-smooth panna cotta. Pour the mixture into 4 (6-oz) ramekins or dessert glasses, filling them evenly.

Chill

Let the panna cotta cool to room temperature (about 20–30 minutes). Then cover each ramekin with plastic wrap and refrigerate until set, at least 4 hours and up to 48 hours. The panna cotta should be gently set with a slight wobble.

Cook berries

In a small saucepan, combine 2 cups mixed berries, 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture begins to simmer, about 5–8 minutes.

Mash and reduce

Use a fork or a potato masher to gently crush some of the berries to create a sauce with both smooth and chunky texture. Continue to simmer for 2–3 more minutes until slightly thickened. Taste and add a little more sugar or lemon juice if needed.

Cool

Remove from heat and let the sauce cool to room temperature. The sauce will thicken a bit more as it cools. If you prefer a very smooth sauce, press the mixture through a fine mesh sieve, discarding seeds and solids.

When the panna cotta is set, spoon 2–3 tablespoons of the cooled berry sauce over each panna cotta. If using, pipe or dollop a small amount (about 2 tablespoons) of whipped cream next to the sauce.

Garnish each serving with a fresh mint leaf and, if desired, a light dusting of powdered sugar. Serve chilled.

Storage: Covered in the refrigerator, panna cotta will keep 3–4 days; store berry sauce in a separate airtight container for up to 5 days and spoon on just before serving.