Vanilla Panna Cotta with Berry Sauce

👨‍🍳 Method

To assemble

1. 1
   Sprinkle the gelatin over the cold water, stir lightly and let stand 5 minutes, until it absorbs the water.

   ⚙ Blooming gelatinBowl

   💡Melt the soaked gelatin in hot liquid, and don't let it boil.
2. 2
   Heat the cream, sugar and vanilla in a saucepan over medium heat, stirring, until the sugar melts and it steams. Do not boil.

   StoveSmall saucepan

   💡Don't boil the cream: about 80°C (175°F) is enough to melt the sugar and gelatin, and boiling ruins the texture.

   💡38% cream: the fat is what softens the gelatin network and gives panna cotta a creamy, not rubbery, texture.
3. 3
   Remove from the heat, add the bloomed gelatin and stir until completely dissolved.
4. 4
   Divide among individual molds, cool about 10 minutes at room temperature, cover and chill for at least 4 hours, until the panna cotta sets.

   Refrigerator
5. 5
   Bring the fruit and sugar to a boil. Turn down the heat and simmer 10 minutes, until the sugar melts and the syrup thickens slightly.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 6
   Add the lemon juice.

   💡The lemon keeps the sugar from crystallizing again.
7. 7
   Cool completely.

   💡Cold syrup on a hot pastry soaks in evenly.
8. 8
   Dip the bottom of each mold in hot water for 5–10 seconds and turn out onto a serving plate.
9. 9
   Before serving, spoon some of the fruit sauce over each panna cotta.