Panna cotta (Italian cooked cream) uses few ingredients - milk/cream, sugar, vanilla, and gelatin. The gelatin to liquid ratio sets the mixture just firm enough to create a custard-like texture. The result is a rich and silky dessert that pairs beautifully with fresh raspberry sauce.
Add the milk to a medium saucepan. Sprinkle the gelatin evenly over the surface and let stand for 10 minutes.
Add the sugar to the gelatin mixture. Heat over medium-high heat, stirring constantly, until the mixture reaches 180°F. This should take about 3-5 minutes.
Remove the pan from the heat and allow it to cool to 120°F.
Once cooled, slowly whisk in the heavy cream and vanilla extract.
Pour the custard into four 4-ounce ramekins or glasses, filling to just below the rim.
Cover and refrigerate until completely set, about 8 hours.
Make the sauce
Add berries, sugar, and lemon juice to the bowl of a food processor. Puree the berries until very smooth. Push the puree through a fine-mesh sieve to remove the seeds.
Adjust the flavor with additional sugar if necessary.
Top each panna cotta with an equal amount of sauce.
Notes
Dairy: For a richer flavor, use 2 cups (480 g) heavy cream and omit the milk.
Make it dairy free: Milk alternatives also work great with this recipe. Try it with oat milk or almond milk.
Gelatin: If you don't have powdered gelatin, you can use 3 sheets (7 g) of gelatin that have been softened.
Vanilla: Use pure vanilla extract or vanilla bean paste for the best flavor. If at all possible, avoid imitation vanilla.
Berries: Raspberries or strawberries work great with this recipe. While I haven't tested other berries, I imagine blackberries and blueberries would also be good options.
Unmolding: You can unmold the chilled custard if desired. If you wish to serve it this way, be sure to use ramekins instead of jars. Pour 1 cup of boiling water into a small bowl. Dip the ramekin into the water for 3 seconds. Run a knife around the edges of the ramekin and invert onto serving plates.
Make ahead tip
Panna cotta will keep for up to 10 days covered tightly with plastic wrap and stored in the refrigerator.