Lemon-Vanilla Panna Cotta with Macerated Berries

Ingredients

• 2 cup heavy cream (35%)
• 1 cup whole milk
• 0,5 cup granulated sugar
• 2 tsp powdered gelatin
• 1 unit vanilla bean
• 1 unit lemon, zested and juiced
• 1 tbsp unsalted butter
• 2 cup mixed fresh berries
• 1 tbsp dry white wine
• 6 unit fresh mint leaves

Instructions

1. 1

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

2. 2

   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).

3. 3

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

4. 4

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

5. 5

   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.

6. 6

   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.

7. 7

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

8. 8

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

9. 9

   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.

10. 10

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