Velvety Panna Cotta with Fruity Berry Sauce

Instructions

1. 11

   For the Panna Cotta: Soak the gelatin sheets in cold water for about 5-10 minutes until soft.

2. 22

   In a saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling. Remove from heat.

3. 33

   Squeeze out the excess water from the softened gelatin sheets and add them to the warm cream mixture. Stir until the gelatin is completely dissolved. Stir in the vanilla extract.

4. 44

   Pour the Panna Cotta mixture into four small ramekins or dessert glasses. Let cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, until set.

5. 55

   For the Berry Sauce: In a small saucepan, combine the mixed berries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.

6. 66

   You can leave the sauce chunky or blend it with an immersion blender for a smoother consistency. If desired, pass the sauce through a fine-mesh sieve to remove seeds.

7. 77

   To serve, carefully unmold the Panna Cotta onto plates (you can briefly dip the bottom of the ramekin in hot water to help release it). Top with the berry sauce and serve immediately.