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Step 1: Bloom the Gelatin - Sprinkle 2½ tsp unflavored gelatin over 3 tbsp cold water in a small bowl. Let it sit for 5–10 minutes to soften.
Step 2: Heat the Cream Mixture - In a saucepan, heat 2 cups heavy cream, 1 cup whole milk, and ½ cup sugar over medium heat. Stir until sugar dissolves and the mixture is hot but not boiling.
Step 3: Add the Gelatin and Vanilla - Remove the pan from heat. Whisk in the bloomed gelatin until fully dissolved. Stir in 2 tsp vanilla extract.
Step 4: Pour into Ramekins - Carefully pour the panna cotta mixture into 6 small ramekins or dessert glasses. Let cool at room temp 15 minutes, then chill in the fridge for at least 4 hours.
Step 5: Make the Mulberry Coulis - In a saucepan, combine 1 cup mulberries, 2 tbsp sugar, 1 tbsp lemon juice, and 1 tbsp water. Cook until berries are soft (about 5–7 mins). Blend and strain.
Step 6: Swirl and Serve - Once panna cotta is set, spoon a little mulberry coulis on top. Use a toothpick or tip of a knife to swirl gently into the top layer. Serve chilled.