Ingredients

• 2 cup heavy cream
• 1 cup whole milk
• 1 Madagascar vanilla bean, split lengthwise
• 0.5 cup granulated sugar
• 5 egg yolks
• 2 teaspoon powdered gelatin
• 3 tablespoon water, cold
• 12 ounce mixed berries
• 1 tablespoon lemon juice, fresh
• 2 tablespoon unsalted butter
• 0.125 teaspoon sea salt
• 6 fresh mint leaves

Steps

1. Place the gelatin in a small bowl and add 3 tablespoons of cold water. Let it bloom for 5 minutes until the gelatin absorbs the water and becomes spongy.
2. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds with the back of the knife, reserving both the seeds and the pod.
3. In a medium saucepan, combine the heavy cream, whole milk, vanilla bean pod, and vanilla seeds. Heat over medium-low heat for 5 minutes until steaming but not boiling, stirring occasionally.
4. While the cream heats, whisk together 5 egg yolks and 1/4 cup granulated sugar in a bowl until pale and slightly thickened, about 3 minutes of whisking.
5. Remove the saucepan from heat and fish out the vanilla bean pod with a spoon.
6. Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the yolks and prevent curdling.
7. Return the combined mixture to the saucepan and heat over low heat, stirring constantly with a whisk, until it reaches 160°F on a candy thermometer (about 3-4 minutes). Do not let it boil.
8. Remove from heat and add the bloomed gelatin, stirring until completely dissolved. Strain the custard through a fine-mesh strainer into a clean bowl to remove any lumps or cooked egg solids.
9. Divide the strained custard evenly among 6 ramekins or serving glasses. Chill in the refrigerator for at least 3 hours until set and firm.
10. While the panna cotta chills, prepare the berry compote. Combine the mixed berries, 1/4 cup granulated sugar, and 1 tablespoon fresh lemon juice in a medium saucepan.
11. Heat the berry mixture over medium heat for 4 minutes, stirring gently, until the berries release their juices and the sugar dissolves. The mixture should bubble gently but not boil.
12. Remove from heat and stir in 2 tablespoons unsalted butter and a pinch of sea salt until the butter melts and coats the berries with a glossy sheen.
13. Allow the berry compote to cool to room temperature for 10 minutes, then transfer to a clean container and refrigerate until ready to serve.
14. To serve, spoon 2-3 tablespoons of the caramelized berry compote over each chilled panna cotta.
15. Garnish each serving with a fresh mint leaf and serve immediately.