Panna Cotta

Steps

1. 1
   Soak the gelatine leaves in a bowl of cold water for 5–10 minutes until floppy.
2. 2
   Put the cream, milk and 70 g sugar in a saucepan, scrape in the vanilla seeds, add the pod and heat over medium heat, stirring, until the sugar dissolves and the cream is steaming — do not let it boil.
3. 3
   Take off the heat, remove the pod, squeeze the water out of the gelatine and stir it into the hot cream until completely dissolved.
4. 4
   Strain into a jug and let it cool for 10–15 minutes, stirring now and then, so the vanilla seeds stay suspended instead of sinking.
5. 5
   Pour into six 100 ml moulds or glasses, cover and chill for at least 4 hours, ideally overnight, until set with a gentle wobble — too much gelatine makes it rubbery, and the barely set texture is the point.
6. 6
   For the coulis, simmer the berries with the 40 g sugar and the lemon juice for 5 minutes until they collapse, then push through a sieve and cool.
7. 7
   To unmould, dip each mould in hot water for 5–10 seconds, run a thin knife around the edge and turn out onto a plate. Spoon the coulis around and serve.