Silky, delicate, and softly set: panna cotta made with cream and milk, infused with a vanilla bean. Set with gelatin so it stays creamy yet holds its shape. Finished with a simple red berry sauce brightened with lemon for contrast. Clean, classic, and straight to the point.
Sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes, until swollen and moist. Do not stir it like cement; just let it absorb calmly.
Split the vanilla bean lengthwise and scrape out the seeds. Place the seeds and pod in a pot with the liquid cream, milk, most of the white sugar, and the salt.
Warm over medium-low heat for 6 to 8 minutes
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Turn off the heat, remove the vanilla pod, and add the bloomed gelatin. Stir for 1 minute, until completely dissolved and the base is smooth.
Strain the base and divide it into molds or small cups. Refrigerate for 4 hours, until set and softly wobbly when moved, without turning stiff like a school eraser.
While it sets, cook the red berries with the remaining white sugar and lemon juice for 6 to 8 minutes, until they release their juices and the sauce looks glossy, with fruit still present.
Cool the sauce for 10 minutes and serve it over the set panna cotta. It should be cold, silky, and bright with acidity on top, not buried under a red avalanche.
