Instructions

1. 1

   Stir the gelatine into 30 ml of cold water and let it bloom for 5 minutes.

2. 2

   Warm the cream with the sugar and the scraped-out seeds of the vanilla pod, but do not let it boil. Take off the heat and dissolve the bloomed gelatine in it completely.

3. 3

   Pour the cream into four glasses or moulds and chill for at least 4 hours until set – it should wobble gently when you shake it.

4. 4

   For the sauce, briefly simmer the berries with icing sugar and lemon juice until they collapse into a syrup. Let cool and spoon over the turned-out panna cotta.