Panna Cotta with Fresh Berries

Name: Panna Cotta with Fresh Berries
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H35M0.000S
Yield: 4 servings
Ingredients: 2 cups heavy cream; 1/2 vanilla bean, seeds scraped; 1/3 cup plus 1/4 cup granulated sugar; 1 1/4 teaspoons unflavored gelatin; 2 tablespoons cold water; 1 cup mixed berries; 1 tablespoon lemon juice

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Level: Easy

Total: 4 hr 35 min (includes chilling time)
Active: 30 min

Yield: 4 servings

If there's panna cotta on the menu at an Italian restaurant I have a hard time not ordering it. Its name literally means "cooked cream," and my vanilla bean-flavored version gets topped with gorgeous macerated berries.

Level: Easy

Total: 4 hr 35 min (includes chilling time)
Active: 30 min

Yield: 4 servings

Ingredients

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2 cups heavy cream

1/2 vanilla bean, seeds scraped

1/3 cup plus 1/4 cup granulated sugar

1 1/4 teaspoons unflavored gelatin

2 tablespoons cold water

1 cup mixed berries

1 tablespoon lemon juice

Directions

Whisk together the cream, vanilla seeds, vanilla pod and 1/3 cup sugar in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and let stand 10 minutes. Remove the vanilla pod.
Meanwhile, sprinkle the gelatin over the water in a small bowl and let stand until the gelatin is moistened, about 5 minutes. Return the saucepan to medium heat and whisk the gelatin mixture into the cream mixture. Bring to a simmer and stir until the gelatin is dissolved.
Pour the cream mixture into 4 custard cups or ramekins. Cover with plastic wrap and refrigerate until the panna cotta is set, about 4 hours (or up to overnight).
About an hour before serving, combine the berries, lemon juice and remaining 1/4 cup sugar in a medium bowl, tossing to coat. Let stand until ready to serve.
To serve, dip the bottoms of the custard cups in a bowl of very hot water. Run a knife around the edges and unmold the panna cotta onto serving plates. (You can also serve right in the custard cups.) Top with the macerated berries.