Combine 80 ml cold water and 2 tsp gelatin powder in a mixing bowl. Leave it for 5 min until the gelatin blooms.

Add 500 ml whipping cream, 60 g brown sugar, and 1 1/2 tsp vanilla extract to a saucepan. Heat gently over low heat until warm and the sugar dissolves; do not boil.

Add the bloomed gelatin to the warm cream mixture. Whisk gently until the gelatin dissolves completely.

Strain the panna cotta mixture through a fine-mesh strainer. Pour it evenly into 4 serving glasses.

Skim or pop any surface bubbles from the filled glasses. Refrigerate for at least 4 hours, until fully set.

Add 75 g strawberry, 75 g blueberry, and 4 tbsp brown sugar to a saucepan. Cook over medium heat until the fruit softens and releases its juices.

Stir in 1 tsp lemon zest and 2 tbsp lemon juice. Simmer the berry mixture for 2 min.

Mix 1 tbsp water and 1/2 tsp cornstarch in a small bowl. Stir the slurry into the sauce and simmer until thickened.

Cool the berry sauce to room temperature. Spoon it over the chilled panna cotta and garnish with blueberry before serving.

Simmer on medium heat until the fruit softens and releases its juice.

Add the lemon zest and lemon juice.

Stir in the cornstarch mixed with water.

Once it boils and reaches the texture you want, let it cool.

Once cooled, combine the panna cotta and berry sauce together.

Garnish with a little blueberry.