This silky panna cotta is a study in simplicity: cream and milk are gently warmed with sugar and vanilla, set with bloomed gelatin, and chilled until each ramekin holds a soft, custardy wobble. The real payoff comes when you unmold it — a clean, glossy dome that practically begs for the bright, jammy berry coulis poured over the top. That coulis is its own quick win, just mixed berries simmered down with sugar and a squeeze of lemon juice, then strained until silky and vibrant. Fresh berries scattered over the top add a little extra color and crunch against the cool, creamy base. There's no flour, no thickener beyond gelatin, and nothing hiding in the pantry list to worry about — just cream, fruit, and technique doing all the work. It's an elegant make-ahead dessert that fits neatly into a gluten free spread.
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Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes, until the granules are fully absorbed and the mixture looks like wet sand.
Combine the heavy cream, whole milk, and sugar in a small saucepan over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture is steaming and just beginning to simmer at the edges — do not let it boil. Remove from the heat.
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