Panna Cotta with Berry Coulis

Step 1

Pour 3 tablespoons of cold water into a small bowl and sprinkle 1.5 teaspoons of gelatin powder over the surface, letting it sit for exactly 3 minutes until it looks like a wet sponge (blooming makes gelatin dissolve smoothly).

Step 2

Pour 1.5 cups of heavy cream and 0.5 cup of whole milk into a saucepan and place it over medium heat, stirring occasionally until steam rises from the surface and a few small bubbles form at the edges, about 4–5 minutes.

Step 3

Remove the saucepan from heat and stir in 0.25 cup of granulated sugar and 0.5 teaspoon of vanilla extract until the sugar completely dissolves, about 30 seconds.

Step 4

Add the bloomed gelatin to the hot cream mixture and stir continuously for 30 seconds until all the gelatin dissolves and the mixture looks smooth (no grainy specks).

Step 5

Pour the cream mixture through a fine-mesh strainer into a measuring cup or pitcher to catch any lumps, letting it flow through slowly.

Step 6

Divide the strained cream among four small glasses, bowls, or ramekins, filling each about two-thirds full.

Step 7

Place all four glasses in the refrigerator and chill uncovered until the mixture is set and jiggles very slightly when you shake the glass, at least 4 hours or up to overnight.

Step 8

Combine 1.5 cups of frozen mixed berries and 2 tablespoons of granulated sugar in a small saucepan over medium heat, stirring occasionally until the berries break down into a thick, jammy sauce, about 8–10 minutes.

Step 9

Remove the saucepan from heat and let the berry sauce cool to room temperature, stirring once halfway through, about 5 minutes.

Step 10

Pour the cooled berry sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a spoon to extract all the juice, then discard the seeds.

Step 11

Spoon 2–3 tablespoons of the berry coulis over the top of each chilled panna cotta just before serving, letting it pool across the surface.