1 cup whole milk
1 packet (1 1/2 tsp.) unflavored gelatin
3 cups heavy cream
1 vanilla bean, split lengthwise and scraped to remove seeds
6 tbsp. sugar
pinch of salt
4 cups cold water + 8 cups ice cubes
16 oz. strawberries or raspberries (3-4 cups), sliced (reserve some for garnish)
1/3 cup water
5 tbsp. + 2 tbsp. sugar
1/8 tsp. salt
2 tsp. lemon juice
Mint sprigs, for garnish
1. Pour the milk into a sauce pan and sprinkle the gelatin over the milk. Let sit for about 10 minutes.
2. Pour the heavy cream into a measuring cup. Cut the vanilla bean in half lengthwise and, using the blade of a knife, scrape the seeds out. Add the vanilla seeds and bean pod halves into the cream. Set aside.
3. In a large bowl, add 4 cups of cold water and 8 cups of ice cubes. Set aside.
4. Heat the milk and gelatin mixture over high heat, stirring constantly, about 1 1/2 minutes or until the gelatin has dissolved. Remove the pan from the heat and stir in the sugar and salt until dissolved. Add the vanilla-cream mixture slowly, stirring constantly.
5. Pour the mixture into a medium bowl and set it into the bowl of ice water. Stir the mixture frequently until it registers about 50F and has thickened.
6. Place about 12 ramekins or baking tins/molds onto a baking sheet.
7. Strain the mixture into a large measuring cup and pour into the ramekins or baking tins/molds.
8. Cover the molds with plastic wrap and refrigerate at least 4 hours and up to 5 days.
9. For the Berry Coulis: Add all the coulis ingredients with 5 tbsp. sugar into a saucepan and cook over medium heat until the sugar has dissolved. Blend the mixture in a food processor until smooth, then strain into a bowl. Stir in the lemon juice and 2 tbsp. of sugar. Set aside (can be refrigerated for up to 4 days or frozen).
8. To Serve: Pour a nice helping of the berry coulis onto a serving plate.
8. Dip each ramekin/mold very quickly in a hot water bath and then unmold by flipping and shaking the panna cotta upside down over the berry coulis onto the plate. Garnish with mint sprigs.