# Ingredient List:
→ Panna Cotta Base
01 - 2 cups heavy cream
02 - 1/2 cup whole milk
03 - 1/2 cup granulated sugar
04 - 1 vanilla bean or 2 teaspoons pure vanilla extract
05 - 2 1/2 teaspoons powdered gelatin (one 7g envelope)
06 - 3 tablespoons cold water
07 - Pinch of salt
→ Berry Compote
08 - 1 cup mixed fresh berries (such as strawberries, raspberries, blueberries)
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon lemon juice
# Directions:
01 - Sprinkle powdered gelatin over cold water in a small bowl and allow to stand for 5 minutes until softened.
02 - In a saucepan, combine heavy cream, whole milk, and sugar. Split the vanilla bean, scrape in the seeds, and add the pod to the mixture. Stir in a pinch of salt.
03 - Warm the mixture over medium heat, stirring constantly, until the sugar has dissolved and the cream is steaming but not boiling. Remove from the heat.
04 - Remove and discard the vanilla pod. Whisk in the bloomed gelatin until completely dissolved. If using vanilla extract, add at this stage and stir to combine.
05 - Distribute the mixture evenly among 4 ramekins or serving glasses. Cool to room temperature, then refrigerate for at least 4 hours until fully set.
06 - Combine berries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 3 to 5 minutes, stirring gently, until berries release their juices and soften. Take off heat and let cool to room temperature.
07 - To serve, run a thin knife along the inside edges of the ramekins to unmold, or serve directly in the glasses. Spoon the berry compote generously over the top.
