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Ingredients
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Panna Cotta Base
Fruit Coulis Topping
Method
Panna Cotta Base
Bloom the Gelatin
In a small bowl, combine the gelatin powder with cold water. Stir gently and let it sit for about 5-10 minutes until it becomes gelatinous.
Heat the Cream Mixture
In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
Add Vanilla and Gelatin
Once the cream mixture is hot, remove from heat. Stir in the vanilla extract and the bloomed gelatin until fully dissolved.
Pour into Molds
Pour the mixture into individual serving cups or molds. Allow them to cool at room temperature for about 30 minutes.
Chill
Cover the cups with plastic wrap and transfer to the refrigerator. Chill for at least 4 hours or until set.
Fruit Coulis Topping
Prepare the Coulis
In a saucepan, combine fresh berries, granulated sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.
Cool and Strain
Remove from heat and let it cool. If desired, strain through a fine mesh sieve to remove seeds for a smoother coulis.