Silky Panna Cotta with Fresh Berries

Step 1

Bloom the gelatin by sprinkling it over cold water in a small bowl and letting it sit for 5 minutes until it absorbs the water and becomes spongy. Do not stir; just let it rest undisturbed.

Step 2

Pour heavy cream and whole milk into a small saucepan. Split the vanilla bean lengthwise, scrape the seeds into the pan, and add the pod itself. Heat over medium heat, stirring occasionally, until it reaches a bare simmer—you should see small bubbles at the edges, about 5-7 minutes. Do not boil.

Step 3

Remove the pan from heat and stir in the granulated sugar until completely dissolved, about 1-2 minutes. Add the bloomed gelatin and whisk gently for 30-60 seconds until the gelatin dissolves fully and the mixture is smooth. Remove and discard the vanilla pod.

Step 4

Strain the panna cotta mixture through a fine-mesh sieve into a clean bowl to remove any lumps or undissolved gelatin. Divide equally among four serving glasses or ramekins, filling each about three-quarters full.

Step 5

Refrigerate the panna cotta for at least 4 hours, preferably overnight, until set and silky firm—the surface should jiggle slightly when gently shaken but hold its shape. Cover with plastic wrap to prevent odors from the fridge.

Step 6

About 30 minutes before serving, prepare the fresh berries by gently rinsing and patting them dry with paper towels. Cut larger strawberries in half and leave blueberries and raspberries whole.

Step 7

Toss the mixed berries with honey in a small bowl and let them macerate for 10-15 minutes at room temperature so the juices release slightly. Just before serving, spoon the berries and their light syrup generously over each panna cotta and serve immediately.