For the Panna Cotta

1. Place the water in a small bowl and sprinkle the powdered gelatin evenly over the surface. Let it stand for 5 minutes until it blooms and becomes jelly-like.
2. In a saucepan, combine the heavy cream, milk, sugar, vanilla extract and salt.
3. Heat over low heat, stirring until the sugar has completely dissolved and the mixture is steaming. Do not allow it to boil.
4. Remove from the heat and add the bloomed gelatin. Stir gently until it has dissolved completely.
5. Strain the mixture through a fine-mesh sieve to achieve an extra smooth and silky texture.
6. Pour into a ring mould, a large serving bowl or individual serving glasses.
7. Allow to cool, then refrigerate for 6–12 hours, or until completely set.

For the Mixed Berry Sauce

1. In a small saucepan, combine the mixed berries, sugar, lemon juice, water and vanilla extract.
2. Bring to a boil, then reduce the heat to medium and simmer for 8–10 minutes, until the fruit has softened and the sauce has slightly thickened.
3. Add the dissolved cornstarch while stirring continuously and cook for another 1–2 minutes, until the sauce becomes smooth and velvety.
4. Remove from the heat and allow the sauce to cool completely.

To Serve

1. Remove the panna cotta from the refrigerator and gently run the tip of a knife around the edges.
2. Carefully unmould onto a serving platter and spoon the mixed berry sauce over the top.

Tips

• If using a metal mould, dip it in warm water for a few seconds before unmoulding. This will help release the panna cotta more easily.
• In Italy, they say that a perfect panna cotta should "dance" when it reaches the table. That delicate wobble is the hallmark of an authentic panna cotta and shows the perfect balance between cream and gelatin.