Vanilla Bean Panna Cotta with Lemon-Macerated Berries

Sprinkle 2 tsp of powdered gelatin over 3 tbsp of cold water in a small bowl and let it bloom for 5 minutes until spongy.

In a saucepan, combine 2 cups of heavy cream, 1/2 cup of whole milk and 1/3 cup (65 g) of granulated sugar.

Split 1 vanilla bean lengthwise, scrape out the seeds and add both seeds and pod to the cream mixture.

Warm over medium-low heat, stirring, until the sugar dissolves and the cream reaches 175°F (80°C): do not let it boil.

Remove from heat, whisk in the bloomed gelatin until fully melted, then stir in 1/2 tsp of pure vanilla extract for depth.

Strain through a fine mesh sieve into a measuring jug and divide evenly among 6 ramekins or glasses.

Cool to room temperature, then refrigerate uncovered for at least 4 hours until set with a gentle wobble.

Meanwhile, combine 2 cups of mixed fresh berries with 1 tbsp of fresh lemon juice, 1 tsp of finely grated lemon zest, 2 tbsp of sugar and a few torn fresh basil leaves.

Let the berries macerate at room temperature for 20-30 minutes until glossy and syrupy.

To serve, spoon the berries and their juices generously over each panna cotta.