• Add 3 cups half and half to a medium saucepan and sprinkle 2 ½ teaspoons unflavored gelatin evenly over the surface of it. Let it sit for about 5 minutes or so, until the gelatin is dissolved.
• Place the pan over low heat and gently heat the mixture until steaming, but be careful not to simmer or boil! After about 2 minutes, stir in ½ cup granulated sugar and continue to heat for about 3-5 minutes while the sugar dissolves.
• Remove from the heat and stir in 1 ½ teaspoons vanilla extract and 1 pinch salt. Divide evenly into your ramekins and chill in the fridge overnight.

Unmolding

• If you would like to unmold your panna cotta, prepare a bowl or deep baking dish with hot water and place the ramekins in the hot water, just for 10-15 seconds. Run a knife right around the top rim of the ramekin to loosen the edge and invert it onto a plate. It may need a slight jiggle to completely loosen it from the mold.
• Serve immediately with the berry sauce or cover and refrigerate until ready to serve.

Berry Sauce

• In a medium saucepan, add 1 cup mixed berries, ¼ cup granulated sugar, and 1 tablespoon lemon juice. Cook over medium-low heat until the berries can be mashed and the liquid becomes thick and syrupy. Remove from the heat and cool completely. Store in the fridge until ready to serve.