Panna Cotta with Berry Sauce

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 translucent.
2. Heat the cream mixture
   In a medium saucepan, combine the heavy cream, milk, and sugar. If using a vanilla bean, scrape the seeds into the cream and add the pod as well. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer (do not boil). Remove from heat and if using vanilla extract, stir it in now.
3. Add the gelatin
   Remove the vanilla bean pod if used. Add the softened gelatin to the hot cream mixture and whisk until completely dissolved, about 1-2 minutes.
4. Pour and chill
   Divide the mixture evenly among six ramekins or dessert cups. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or overnight until firmly set.
5. Prepare berry sauce
   In a small saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally and gently mashing some of the berries, until the sugar dissolves and the mixture becomes syrupy, about 5-7 minutes. Remove from heat and let cool completely.
6. Serve the panna cotta
   To serve, run a thin knife around the edge of each ramekin and invert onto serving plates. If the panna cotta doesn't release easily, dip the bottom of the ramekin in hot water for a few seconds. Alternatively, serve directly in the ramekins. Spoon the berry sauce over the top, garnish with fresh mint if desired, and serve immediately.