Vanilla Bean Panna Cotta with Berry Accompaniment

1. Bloom Gelatin

Start by pouring one cup of whole milk into a medium saucepan. Sprinkle 2.75 teaspoons of unflavored gelatin evenly over the milk's surface. Let this mixture stand for 10 minutes; during this time, the gelatin will bloom, becoming softened and slightly swelled, which ensures a smooth texture in the final panna cotta.

2. Prepare Ice Bath

While waiting, prepare an ice bath by filling a large bowl with two ice cube trays (about 32 cubes) and four cups of cold water. This will be used later to cool the mixture quickly and prevent separation.

3. Measure Heavy Cream and Vanilla

Next, measure out three cups of heavy cream into a large measuring cup. If using a vanilla bean, cut it open with a paring knife and scrape out the seeds, adding them to the cream. If you don't have a vanilla bean, you can use two teaspoons of vanilla extract instead. Set this aside for now.

4. Arrange Ramekins

Arrange eight 4-ounce ramekins on a rimmed baking sheet, which makes it easier to move them in and out of the refrigerator.

5. Heat Milk and Gelatin

Heat the milk and gelatin mixture over high heat, stirring constantly until the gelatin fully dissolves and the mixture reaches 135°F. This should take about 1.5 minutes. The mixture should be smooth and slightly thickened. Remove the saucepan from the heat and add six tablespoons of sugar and a pinch of salt, stirring until they are completely dissolved, which should take about a minute.

6. Combine Cream and Milk Mixture

Pour the cream into the milk mixture while stirring constantly. Transfer this combined mixture to a medium bowl and set it over the prepared ice bath. Stir frequently until the mixture cools to 50°F, which should take about 10 minutes. This quick cooling process prevents the panna cotta from separating and ensures a smooth texture.

7. Strain and Distribute

Strain the mixture through a fine-mesh strainer into a large liquid measuring cup to remove any lumps or bits of vanilla bean. Distribute the mixture evenly among the ramekins. Cover the baking sheet with plastic wrap and refrigerate until the panna cotta is just set, which will take at least 4 hours and up to 12 hours. The panna cotta should have a gentle wobble when shaken.

8. Unmold and Serve

To unmold the panna cotta, run a paring knife around the perimeter of each ramekin. If needed, dip the ramekin briefly in hot water to loosen it. Invert the ramekin onto a serving plate, shake gently, and lift it to release the panna cotta.