Instructions

1. First, prepare the gelatin. Submerge the 3 gelatin sheets in the bowl of cold water. Let them soften for 5-10 minutes. This process is called 'blooming'.
2. While the gelatin blooms, prepare the cream. Split the vanilla bean lengthwise with a small, sharp knife and scrape out the seeds. Place the heavy cream, sugar, vanilla seeds, and the scraped pod into a medium saucepan.
3. Heat the cream mixture over medium-low heat, stirring occasionally to dissolve the sugar. Do not let it boil. Using a digital thermometer, bring the mixture to exactly 85°C (185°F). This temperature is hot enough to dissolve the gelatin and pasteurize the cream without scalding it. Once it reaches temperature, remove from heat.
4. Remove the vanilla pod. Squeeze the excess water from the softened gelatin sheets and add them to the hot cream. Whisk immediately and thoroughly for about one minute until the gelatin is completely dissolved.
5. Pour the mixture through a fine-mesh sieve into a pitcher or measuring cup with a spout. This will catch any undissolved bits or vanilla pod fragments. Divide the mixture evenly among 6 small ramekins or glasses.
6. Let the panna cotta cool to room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until fully set.
7. To make the coulis, combine the red berries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring until the berries break down and the sugar dissolves. For a smoother sauce, you can blend it and strain it through a sieve.
8. To serve, you can either spoon the coulis over the panna cotta in their ramekins, or unmold them onto plates. To unmold, dip the bottom of each ramekin in hot water for 5-10 seconds, then invert onto a serving plate. Top with the cooled berry coulis and enjoy.