Panna Cotta

Instructions

1. Prepare the gelatin
   In a small bowl, sprinkle the gelatin over the cold water. Let stand for about 5 minutes to soften the gelatin (bloom). Do not stir during this time.
2. Heat the cream mixture
   In a medium saucepan, combine heavy cream, milk, sugar, salt, vanilla bean seeds, and the empty vanilla bean pod. Heat over medium heat, stirring frequently, until it just begins to simmer (do not boil). Remove from heat and discard the vanilla bean pod.
3. Add gelatin and vanilla
   Add the softened gelatin to the hot cream mixture and stir until completely dissolved. Add the vanilla extract and stir to combine. Let the mixture cool for about 5 minutes.
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 preferably overnight.
5. Prepare the berry sauce
   In a medium saucepan, combine berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down and mixture thickens slightly, about 8-10 minutes. Remove from heat and let cool completely. Strain through a fine-mesh sieve if you prefer a smoother sauce.
6. Unmold and serve
   To unmold, run a thin knife around the edge of each ramekin. Dip the bottom of each ramekin in hot water for about 10 seconds. Place a dessert plate on top of the ramekin and quickly invert. Gently shake until the panna cotta releases onto the plate. Alternatively, serve directly in the ramekins. Spoon berry sauce over the top, garnish with fresh mint, and serve immediately.