Panna cotta is nothing more than cream, sugar and gelatine, which is exactly why the proportions matter. Too much gelatine gives rubber, too little and it just lies there like custard. Soak the gelatine leaves in cold water, squeeze them out and stir them into cream that is off the heat. Boiling destroys their setting power.
Soak the gelatine leaves in cold water for 5 minutes.
Heat the cream with the sugar and the split vanilla pod, but do not let it boil.
Squeeze out the gelatine, dissolve it in the warm cream and pour into four glasses.
Let it set in the fridge for at least 4 hours.
Briefly cook the red fruit with lemon juice and spoon the sauce over the panna cotta.
A real vanilla pod makes a difference you can taste, with the black specks as proof. Frozen red fruit cooked down with a little sugar into a coulis is the classic companion. Panna cotta needs at least four hours to set and keeps three days covered in the fridge.
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