Panna Cotta

Method

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1. 1Soak gelatin sheets in plenty of cold water for 5-10 minutes until soft and floppy. If using powder, sprinkle it over 3 tbsp cold water and let it swell for 5 minutes. Much commercial gelatin is pork-based, so look for beef or halal on the label.
2. 2Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Put the cream, milk, sugar, vanilla seeds and pod in a saucepan.
3. 3Warm over medium heat, stirring, until the sugar dissolves and small bubbles appear around the edge. Don't let it boil, as boiling can weaken the set.
4. 4Take the pan off the heat and remove the pod. Squeeze the water out of the gelatin sheets and add them to the hot cream (add softened powder directly), stirring for 1 minute until fully dissolved.
5. 5Strain the mixture once and let it cool for 10 minutes, stirring now and then so the vanilla doesn't sink. Divide among glasses or molds.
6. 6Cover with plastic wrap and chill for at least 4 hours, ideally overnight. When ready, the center wobbles when you gently shake the glass but doesn't flow.
7. 7For the sauce, simmer the berries, sugar and lemon juice for 5-7 minutes until the fruit breaks down and the sauce thickens slightly, then cool. Serve the panna cotta in its glass, or dip the molds briefly in hot water and turn out onto plates, with the sauce.