Lemon-Vanilla Panna Cotta with Macerated Berries

Sprinkle 2 tsp (7 g) powdered gelatin over 3 tbsp cold water in a small bowl and let bloom for 5 minutes until spongy.

In a saucepan, combine 2 cups (480 ml) heavy cream, 1 cup (240 ml) whole milk, 1/2 cup (100 g) sugar, the zest of 1 lemon and the scraped seeds of 1 vanilla bean (add the pod too).

Warm over medium-low heat, stirring occasionally, until steaming and the sugar dissolves: do not boil, which would cook off the delicate aromatics.

Remove from heat, add the bloomed gelatin and whisk gently until fully dissolved and the mixture looks glossy and uniform.

Stir in 1 tsp fresh lemon juice and 1 tbsp unsalted butter, letting it melt in for extra richness, then strain through a fine sieve into a pouring jug.

Divide evenly among six 4 oz (120 ml) ramekins or glasses, cover with plastic wrap and refrigerate at least 4 hours, until just set with a gentle wobble.

Meanwhile, toss 2 cups mixed berries (strawberries, raspberries, blueberries) with 2 tbsp sugar, 1 tbsp fresh lemon juice and 1 tbsp dry white wine.

Let the berries macerate at room temperature for 30 minutes until they release a glossy, ruby-red syrup.

To unmould, dip each ramekin briefly in hot water for 5 seconds, run a thin knife around the edge and invert onto a chilled plate: or serve straight in the glass.

Spoon the berries and their syrup generously over the top and finish with a few fresh mint leaves.