4 h 30 min

Step 1

To make the panna cotta, start by blooming the gelatin. Pour the milk into a small pot, then sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 7 minutes to bloom.

Step 2

Place the pot over low heat and cook the milk and gelatin mixture, whisking constantly for about 2 minutes, until the gelatin has fully dissolved. Add the sugar and whisk until it melts completely. Remove from the heat, then stir in the vanilla and a pinch of salt.

Step 3

Whisk in the heavy cream until fully combined. Then, pour the mixture through a fine mesh sieve to remove any lumps and ensure a silky-smooth texture.

Step 4

Divide the mixture between serving cups or ramekins, cover each one with plastic wrap, and refrigerate for at least 4 hours or up to 2 days, until set.

Step 5

To make the lemon curd, combine the lemon juice, lemon zest, egg yolks, sugar, and a pinch of salt in a heatproof bowl or saucepan.

Step 6

Bring a small pot of water to a simmer. Place the bowl with the lemon mixture on top, making sure it doesn’t touch the water—this is called a bain-marie. Cook while whisking constantly until the curd starts to thicken.

Step 7

Remove the curd from the heat and whisk in the butter until fully combined and silky. Transfer to a container and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours, or up to 5 days.

Step 8

About 30 minutes before serving, slice a handful of berries in half, add 1 tablespoon of sugar, and toss gently. Let them sit to release their juices and create a quick syrup—perfect for spooning over the panna cotta.

Step 9

Take the panna cotta out of the fridge. Spoon a layer of lemon curd on top, followed by the berries and their syrup. Finish with a sprinkle of freshly sliced mint, and serve!

Step 10

YASSS!