Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/3 cup granulated sugar
  • 1 whole vanilla bean pod, scraped
  • 2 1/4 tsp powdered gelatin
  • 1 pinch sea salt
  • 2 cups fresh or frozen raspberries
  • 3 tbsp granulated sugar (for coulis)
  • 1 tbsp fresh lemon juice
  • 8 small fresh mint leaves
  • 12 whole fresh raspberries

Instructions:

  1. Sprinkle 2 1/4 tsp powdered gelatin over 1/4 cup of the cold whole milk in a small bowl.
  2. Slice the vanilla bean pod lengthwise and use the back of a knife to scrape out the millions of tiny black seeds.
  3. Combine the remaining milk, 2 cups heavy cream, 1/3 cup sugar, and the vanilla seeds/pod in a saucepan over medium heat.
  4. Bring the mixture to 170°F (just as tiny bubbles form at the edge) and wait for the steam to become fragrant.
  5. Remove from heat and whisk in the bloomed gelatin mixture. Stir until the liquid is completely transparent and no granules remain.
  6. Pour the mixture through a fine mesh sieve into a jug to remove the vanilla pod and any undissolved bits.
  7. Set the jug in a bowl of ice water and stir for 5 minutes until the liquid feels slightly thickened.
  8. Pour into ramekins and refrigerate for at least 6 hours until the center barely wobbles when shaken.
  9. Simmer 2 cups raspberries, 3 tbsp sugar, and 1 tbsp lemon juice for 8 minutes until the fruit collapses into a glossy sauce.
  10. Strain the coulis to remove seeds, cool it completely, and spoon over the set panna cotta with fresh berries and mint.