Vanilla Panna Cotta with Dark Berry Coulis Swirls

Method 6 steps

1. 01

   Bloom the gelatin in 3 tbsp of the milk for 5 minutes. Warm the cream, remaining milk and sugar over medium heat until steaming, about 175 F, then remove from heat and whisk in the gelatin and vanilla.

2. 02

   Pour into four lightly oiled 5-ounce ramekins and refrigerate for at least 4 hours, until set with a gentle jiggle.

3. 03

   Simmer the berries, 3 tbsp sugar and lemon juice for 8 to 10 minutes until the fruit collapses. Blend, strain and cool; it should coat the back of a spoon.

4. 04

   Run a thin knife around each panna cotta, dip the ramekin in warm water for 5 seconds and turn out onto a chilled plate.

5. 05

   Spoon a little coulis over the top so it drips down the sides, then use a squeeze bottle to draw loops of coulis around the plate.

6. 06

   Add blueberries, fanned strawberry slices and a mint sprig, then dust the blueberries lightly with powdered sugar just before serving.

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