Vanilla Bean Panna Cotta with Lemon-Macerated Berries

Ingredients

• 2 cups heavy cream (35%)
• 0,5 cup whole milk
• 0,33 cup granulated sugar
• 1 whole vanilla bean
• 2 tsp powdered gelatin
• 2 cups mixed fresh berries
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 4 leaves fresh basil leaves
• 0,5 tsp pure vanilla extract

Instructions

1. 1

   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.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   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.

9. 9

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

10. 10

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