Silky Egg-Free Vanilla Panna Cotta (6 Cups)

Pour 60ml cold water into a small bowl, sprinkle 7g powdered gelatin evenly and leave to bloom for at least five minutes.

Put 240ml whole milk, 100g sugar and 2 tsp vanilla extract in a saucepan, stirring over medium-low heat.

When the milk mixture reaches about 60°C (140°F), reduce or turn off the heat; do not boil.

Add the bloomed gelatin and whisk gently until the grains have fully dissolved.

Add 360ml heavy cream, stir gently, remove from heat and strain through a fine-mesh sieve.

Divide evenly among six clean dessert glasses or ramekins. Allow to cool briefly for no more than one hour before prompt refrigeration.

Cover and refrigerate at 4°C or below for at least six hours, preferably overnight, until softly wobbly but set.

Serve cold in the cups, or dip the ramekin bases in warm water for roughly three seconds and invert onto plates. Divide optional 150g berries across six portions.

Keep uneaten panna cotta covered at 4°C or below and use within a conservative three days. Discard portions held at room temperature for over two hours.