# What you'll need:
→ For the Panna Cotta
01 - 2 cups heavy cream
02 - 1 vanilla bean, split lengthwise and seeds scraped
03 - 1/3 cup granulated sugar
04 - 1 packet (2 1/4 tsp) unflavored gelatin
05 - 3 tbsp cold water
06 - Pinch of salt
→ For the Berry Sauce
07 - 1 1/2 cups mixed fresh berries (blueberries, raspberries, strawberries)
08 - 3 tbsp granulated sugar
09 - 1 tbsp fresh lemon juice
# Method:
01 - Sprinkle the gelatin over cold water in a small bowl and allow it to bloom for 5 minutes until softened.
02 - In a saucepan, combine heavy cream, granulated sugar, vanilla bean seeds and pod, and salt. Warm over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
03 - Remove saucepan from heat. Discard the vanilla pod. Add bloomed gelatin to the hot cream mixture and stir thoroughly until gelatin is fully dissolved.
04 - Pour the cream mixture into four 6-ounce ramekins or custard cups. Allow to cool slightly at room temperature.
05 - Transfer ramekins to the refrigerator and chill for at least 4 hours, or until set firm.
06 - In a small saucepan, combine fresh berries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently, until berries release juice and sauce thickens, approximately 5 to 7 minutes. Let cool to room temperature.
07 - Unmold panna cotta onto serving plates or serve directly in ramekins. Spoon berry sauce over each portion immediately before serving.
