Panna Cotta

In a medium saucepan, combine the heavy cream, whole milk, sugar, and the vanilla bean (both the scraped seeds and the pod).

Place the saucepan over medium heat, stirring gently until the sugar is completely dissolved and the mixture is steaming, but do not let it boil.

Remove the saucepan from the heat and discard the vanilla pod. Stir in the bloomed gelatin, whisking continuously until the gelatin is completely dissolved into the hot cream.

Pour the mixture evenly into 4 to 6 ramekins or small glasses. Cover each tightly with plastic wrap and refrigerate for at least 4 hours, or until fully set with a slight jiggle.

Before serving, toss the mixed berries with honey. Spoon the sweet berries over the chilled panna cotta, or dip the ramekins briefly in hot water to invert them onto serving plates.