Step 1

First, bloom the gelatin by covering it with 8 tablespoons of cold water in a shallow bowl. For this step do not use hot water. The water must be cold. Then set it aside for 5 minutes to soften. Also, do not stir the gelatin as it blooms.

Step 2

Add the heavy cream, milk, sugar, and vanilla to a saucepan. Then bring the mixture to a simmer over medium heat while stirring constantly with a whisk until the sugar has dissolved.

Step 3

Remove the pan from the heat and whisk the gelatin mixture into the cream mixture right away while it’s still hot. Yet, while the cream mixture does need to be hot it should be removed from the heat and not be boiling.

Step 4

Now, pour the mixture into 4 small 150ml molds or 1 large 600ml mold.

Step 5

Place the panna cotta in the fridge for at least 5 hours or overnight to set.

Step 6

To start the berry sauce, add 250 grams of the berries to a saucepan along with 1 tablespoon of sugar and 2 tablespoons of water. Then bring it to a simmer and cook for about 5 minutes or until the berries are soft and the sugar is dissolved.

Step 7

Blend the cooked berry mixture into a puree using a blender or an immersion blender.

Step 8

Strain the berry sauce with a fine mesh sieve and allow it to completely cool.

Step 9

To serve, you can leave the panna cotta in the molds and top with the fresh berry sauce. Or, you can pop them out of the molds by dipping each one individually into very hot water for about 5 seconds, then turning each one over onto the serving dishes, and tapping the molds with the back of a spoon to release the panna cotta. Then top with the berry sauce and more fresh berries to serve.