3cupsmix of blueberries, blackberries and raspberries(375 grams)
2tablespoonsgranulated sugar(25 grams)
2tablespoonsolive oil
Pinchof salt
2teaspoonsvanilla extract
Instructions
To make the panna cotta:
In a saucepan, sprinkle the gelatin over ½ cup of milk. Let sit for about 3 minutes until softened.
Place the saucepan over medium heat and add the rest of the milk, sugar, and vanilla bean. Heat while stirring frequently until gelatin melts and sugar dissolves. Do not let boil.
Remove from heat and stir in the heavy cream and vanilla extract. Remove the vanilla bean pod. Pour the mixture into 4 half-pint jars or ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.
To make the roasted berries:
Preheat oven to 350°F.
Toss the berries with the sugar, olive oil, salt, and vanilla and place in a baking dish. Place in the oven and bake until berries are tender and juices have started to thicken, about 20 minutes.
Let cool to room temperature, then spoon over the panna cottas and chill completely before serving. Sauce will be thin, but should thicken slightly in the fridge.