Vanilla Panna Cotta

1. Prep the ramekins. Spray 5 ramekins with cooking spray, then use a paper towel to wipe out most of the oil, leaving just a light residue behind. Set aside. 
2. Rehydrate the agar agar powder. In a small bowl, whisk together the agar agar and water. Set aside. 
3. Bring the heavy cream and sugar to a boil. Add the heavy cream and sugar to a medium saucepan and set over medium heat. Bring the mixture to a boil, whisking every so often. 
4. Whisk in the agar agar. Once the cream and sugar mixture reaches a boil, whisk in the agar agar. Continue boiling for 3 minutes, watching to ensure it doesn’t spill over, stirring constantly. 
5. Whisk in the vanilla and salt. Remove the saucepan from the heat, then whisk in the vanilla and salt.
6. Pour into ramekins and set overnight. Pour the panna cotta mixture evenly between the prepped ramekins and let cool at room temperature for about 30 minutes. Cover each ramekin with plastic wrap, then transfer to the refrigerator to set overnight, at least 6 hours. 
7. Serve. Invert the panna cotta onto serving plates or serve directly in the ramekins. Top with berry topping and enjoy!

Berry Coulis

1. Blend the berries until smooth. Add the berries, sugar, cornstarch, water, and lemon juice to a blender and blend until smooth. Alternatively, blend smoothly using an immersion blender or food processor, as needed.
2. Strain until smooth. Strain the berry mixture through a fine sieve mesh into a small saucepan.
3. Cook until thickened. Cook for 4 minutes over medium heat, stirring constantly with a whisk or rubber spatula to prevent it from burning to the pan. 
4. Stir in vanilla. Once thickened, remove the saucepan from the heat and whisk in the vanilla extract. 
5. Cool to room temperature. Allow the berry coulis to cool to room temperature for 30 minutes before serving. Or, if making ahead, refrigerate until ready to serve.