Vanilla Panna Cotta

Instructions

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

   Tip: Whisk constantly to prevent scorching.

2. 2

   Remove the mixture from the heat and stir in the pure vanilla extract and gelatin. Let it sit for 5 minutes, allowing the gelatin to soften.

   Tip: This step is crucial for a smooth panna cotta.

3. 3

   Pour the mixture into small individual serving cups or ramekins. Place the cups in a large baking dish and add hot water to come halfway up the sides of the cups.

   Tip: This will create a water bath, helping the panna cotta cook evenly.

4. 4

   Bake in a preheated oven at 150°C (300°F) for 20-25 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Do not overcook, as this will make the panna cotta too firm.

5. 5

   Remove the panna cotta from the water bath and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

   Tip: This will help the panna cotta set properly.

6. 6

   Just before serving, mix the mixed berries with honey and salt in a small bowl.

   Tip: You can adjust the amount of honey to your taste.

7. 7

   To serve, top each panna cotta with a spoonful of the berry mixture and a sprinkle of vanilla beans, if desired.

   Tip: This will add a pop of color and flavor to the dish.

8. 8

   Serve chilled and enjoy!

   Tip: This dessert is best served fresh, but it can be stored in the refrigerator for up to 2 days.

9. 9

   To unmold, dip the serving cups in hot water for a few seconds and invert onto a plate.

   Tip: This will help the panna cotta release from the cup easily.