Italian Panna Cotta

Instructions

1. Prepare the gelatin
   In a small bowl, sprinkle the gelatin over the cold water and let stand for 5-10 minutes until softened and slightly swollen.
2. Heat the cream mixture
   In a medium saucepan, combine the heavy cream, milk, sugar, vanilla bean and seeds, and salt. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer (do not boil). Remove from heat and remove the vanilla bean pod.
3. Add gelatin and finish mixture
   Add the softened gelatin to the hot cream mixture and stir until completely dissolved. Stir in the vanilla extract. Let cool for 5 minutes, stirring occasionally.
4. Pour and chill
   Pour the mixture evenly into six 6-ounce ramekins or dessert cups. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
5. Prepare berry coulis
   While the panna cotta is chilling, prepare the berry coulis. In a blender, puree the berries with 2 tablespoons sugar and lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds if desired. Refrigerate until ready to serve.
6. Unmold and serve
   To serve, run a thin knife around the edge of each ramekin and dip the bottom briefly in hot water. Invert onto dessert plates. If the panna cotta doesn't release easily, repeat the hot water dip. Alternatively, serve directly in the ramekins. Drizzle with berry coulis and garnish with fresh mint leaves.