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1
For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
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2
Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water.
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3
Stir until the gelatin completely dissolves, about 1 minute.
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4
Stir the sugar into the hot cream.
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5
Add the salt and the gelatin mixture to the cream as well.
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6
Whisk until the sugar dissolves, then whisk in the milk and stir again.
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7
Pour into the ramekins.
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8
Refrigerate the panna cotta until set, at least 4 hours.
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9
Stored in the refrigerator, the panna cotta keeps for several days.
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10
For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest.
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11
Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes.
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12
Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula.
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13
The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener).
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14
Let cool completely and store in the refrigerator until ready to serve.
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15
Spoon the sauce over the panna cotta and serve.
