Vanilla Panna Cotta with a Milk Crumb and Berries

Vanilla Panna CottaIf you’re using leaf gelatin, soak the gelatin as per the packet’s instructions. If you’re using powdered gelatin, stir it through 300g of milk and set aside.Place sugar and vanilla bean into the bowl and blitz for 10 seconds on speed 9. If you are using vanilla paste, add later when you add the gelatin.Add cream and cook for 10 minutes/100c/speed 2. You want the cream to be almost simmering.Add vanilla bean paste (if using), milk, and gelatin. Mix for 3 minutes/70c/speed 4.Transfer mixture into a pouring jug and rest for 10 minutes.Pour into 10 x 125ml dariole moulds or small glasses.This is best made the day before so the panna cotta can set.Refrigerate overnight.Milk CrumbAdd butter to bowl and cook 3 minutes/60c/speed 1.Add remaining ingredients and mix for 10 seconds/speed 4. You may have to push the mix back into the blades. You’re after a crumb texture.Place crumbs onto a baking sheet and bake for 30 minutes at 150c. Stir the mix every 10 minutes so that the crumbs turn a light golden colour. Cool and store in an airtight container in the fridge.Macerated BerriesSprinkle sugar over berries and let sit in the fridge for a few hours. The sugar releases the berries’ juices. You could also add vanilla or basil to this mix.